I'm always looking for different ways to prepare dishes. Here's a Creole/Cajun twist on a traditional style of Chinese cooking.
1 (13.5oz( can unsweetened coconut milk
2 teaspoons Creole seasoning
2 cloves garlic, grated
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
3 tablespoons olive oil
2 pounds large fresh shrimp, peeled and deveined (tail left on)
1/2 cup sliced red bell pepper (about 1/2 medium bell pepper)
1/2 cup sliced red onion (about 1/4 medium onion)
1/2 cup roughly chopped fresh basil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh mint
Hot cooked rice, to serve
In a medium bowl, whisk together coconut milk, Creole seasoning, garlic, salt, ginger, and red pepper; set aside (coconut milk may be lumpy, but once you heat it, it will melt.)
In a large skillet, heat oil over medium-high heat. Add half of the shrimp, and cook until pink and firm, 2 to 3 minutes, remove from skillet. Repeat with remaining shrimp, remove from skillet, and set aside.
In same skillet, cook bell pepper and onion over medium-high heat until tender, 2 to 3 minutes.
In same skillet, brng coconut milk mixture to a boil over medium heat; cook until mixture begins to thicken, 3 to 4 minutes. Add shrimp, bell pepper mixture, basil, lime juice, and mint, stirring until combined. Serve over rice.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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