Thai shrimp and vegetables

Yield: 1 servings

Measure 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 \N Jalapeno peppers; seeded, minced
½ cup Cilantro (fresh)
2½ pounds Shrimp (raw, medium-size); peeled, deveined
½ cup Salad dressing (Miracle Whip)

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

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