Friend Tauna served this  Coconut Milk Shrimp over rice for our GNO last night.  Simple, easy and very good.

 

          

While waiting for Tauna to send me the recipe, I think I found it in Sunset Magazine.  Make sure you squeeze the lime on the top- totally kicks it up!      I think I'll add some cashews to amp up the texture.   

Coconut Milk Shrimp

                                                                                                     

 

Ingredients

 2 tablespoons vegetable oil

 1 small onion, chopped

 1 medium carrot, cut into matchsticks

 1 teaspoon red chile flakes

 1 can (15 oz.) coconut milk

 1 medium tomato, chopped

 1 pound shelled and deveined medium shrimp (26 to 30 per lb.)

  Steamed rice

 1/2 cup chopped cilantro

  Lime wedges

 

Step 1

1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2

2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.