Thai shrimp and vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Salt |
| ¼ | cup | Lime juice (fresh) |
| ½ | teaspoon | Turmeric; ground |
| 1 | cup | Coconut milk (canned) |
| ½ | cup | Celery; sliced (thinly) |
| ⅓ | cup | Scallions; sliced (thinly) |
| 2 | Jalapeno peppers; seeded, minced | |
| ½ | cup | Cilantro (fresh) |
| 2½ | pounds | Shrimp (raw, medium-size); peeled, deveined |
| ½ | cup | Salad dressing (Miracle Whip) |
Directions
1. In a large skillet, bring ½ cup of the coconut milk, tomatoes, celery , scallions, peppers, lime juice, cilantro, turmeric and salt to a boil. 2 . Reduce heat and simmer 5 minutes, stirring occasionally, until celery is crisp-tender. 3. Add shrimp, cover and cook 4 to 6 minutes, stirring occas ionally, until shrimp are almost opaque in the center. 4. Stir in remainin g ½ cup coconut milk and the salad dressing. Simmer uncovered 1 minute l onger. Serves 6.
Contributor: unknown, unknown