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 South Pacific Shrimp
Ingredients
Marinade & Shrimp1/3 cup “lite” coconut milk (see Tip) 2 serrano chiles or jalapeño peppers, preferably red, seeded and minced 1 teaspoon minced fresh ginger 1 clove garlic, minced 2 teaspoons reduced-sodium soy sauce 1/4 cup lime juice 1 tablespoon brown sugar 1 pound medium shrimp (30-40 per pound), peeled and deveined Sauce 1 teaspoon extra-virgin olive oil 1/2 cup diced seeded tomato 4 cups baby spinach Directions
1. Combine coconut milk, chiles, ginger,
garlic, soy sauce, lime juice and brown sugar
in a medium bowl. Add shrimp and toss to
coat. Cover and marinate in the refrigerator
for 10 to 15 minutes, tossing occasionally.
Drain well, reserving marinade.2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stir?ring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately. Tip: Freeze any leftover coconut milk or refrig?erate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding |
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