Monday, September 17, 2012

Creamy Coconut Shrimp

So we have an Asian buffet that is a little "iffy" but I'll never forget the creamy coconut shrimp I have long craved for years. This dish is usually featured at every Chinese buffet and I recommend it as a side dish rather than a main course. It's very sweet so you wouldn't want it to be your entree but rather something to compliment your entree. It would go great with ant kind of sweet and tangy Chinese chicken dish.

Creamy Coconut Shrimp
  • 1 tablespoon canola oil
  • 1 lb jumbo shrimp, peeled and de-veined
  • 1 green onion, chopped
  • 1/2 cup coconut milk
  • 1/4 cup heavy cream
  • 2 tablespoons sugar (or to your desired sweetness)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
Heat the canola oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
Add green onion. Cook 1-2 minutes more until shrimp begins to caramelize. Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes). Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.

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