Shrimp panang

Yield: 4 servings

Measure Ingredient
\N \N [ Diff ] -- GEnie
20 larges Shrimp -- shelled &
\N \N Deveined
¼ cup Olive Oil
1½ tablespoon Chinese Seasoning
2 tablespoons Olive Oil
2 tablespoons Red onions -- Finely
\N \N Chopped
4 teaspoons Garlic -- Finely chopped
½ cup Coconut Milk
1 tablespoon Panang Curry Paste
1 tablespoon Thai Fish Sauce
2 teaspoons Paprika
½ cup Whipping Cream Water
16 \N Snow Peas
12 \N Red bell pepper -- Thin
\N \N Slices


Combine shrimp, ¼ C olive oil, and Chinese seasoning in a large bowl and mix until shrimp are well coated. Cover bowl and refrigerate at least 1 hour.

Cook shrimp in a large skillet over high heat just until opague, 2 minutes on each side. Don't overcook! Heat 2 T olive oil in a medium skillet over high heat. Add onions & garlic and saute' until lightly browned, about 2 minutes. Add coconut milk, curry paste, fish sauce, and paprika, reduce heat to medium, and cook, stirring constantly, for 2 minutes. Add cream and bring to boil, then reduce to low and simmer until sauce is reduced by half, about 3 to 4 minutes.

Meanwhile, bring water to boil in large saucepan. Drop in snow peas and boil 1 minute, drain and pat dry. Spread sauce over shrimp, add snow peas, mix slightly, add bell peppers.

{ Goes great with the Thai Spinach Salad } Posted on PRODIGY, December 1993; Formatted by Elaine Radis BGMB90B; GEnie, E.RADIS Recipe By :

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