Garlic Shrimp Pilaf With Coconut Milk Recipes

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COCONUT GARLIC SHRIMP



Coconut Garlic Shrimp image

If you LOVE Caribbean food, then this is for you. Its good for you, and definately full of flavor! I hope you like it as much as I do!

Provided by Little Italy

Categories     White Rice

Time 35m

Yield 1 bowl, 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp (cooked 2 minutes and peeled)
1/4 cup olive oil
2 tablespoons butter
8 minced garlic cloves
6 scallions, chopped (green and white parts)
2 tablespoons fresh ginger (grated)
2 tablespoons rum (Tortuga)
1 tablespoon fresh lime juice
1 cup coconut milk
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon Tabasco sauce (or any HOT sauce)

Steps:

  • Precook the shrimp in a skillet over medium heat until BARELY pink. Let cool and peel, set aside for later.
  • In a large skillet, mix the olive oil and butter and heat until the butter has melted. Stir in the garlic, scallions, and ginger and make sure everything is coated evenly.
  • Sauté over medium-low heat until the garlic and scallions are soft but not brown.
  • Stir in the Rum, and lime juice. Cook for one minute, and then add the Tabasco sauce, garlic pepper, and coconut milk, stirring well.
  • Reduce heat and cook for two minutes. Meanwhile combine the cornstarch with the 2 tablespoons of water and mix to make a paste. When you are done combine the cornstarch mixture to the sauce and stir well.
  • Add the shrimp and cook for a minute or two until the sauce slightly thickens. Serve right away over white rice, and enjoy!
  • (serves 4 as a side dish).

Nutrition Facts : Calories 476, Fat 34.5, SaturatedFat 17.5, Cholesterol 188.1, Sodium 259.3, Carbohydrate 13.5, Fiber 2.4, Sugar 5.2, Protein 26

GARLIC SHRIMP PILAF WITH COCONUT MILK



Garlic Shrimp Pilaf with Coconut Milk image

Number Of Ingredients 14

4 cups (1 recipe) Steamed Turmeric and Red Peppercorn Basmati Rice
1/2 cup Coconut Milk (or store-bought)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, cut in half lengthwise and thinly sliced
1/2 cup finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, minced with seeds
2 cloves fresh garlic (large), minced
25 to 30 fresh large shrimp (about 1 1/4 pounds), shelled, deveined and tails removed
1/2 teaspoon ajwain, seeds
1/4 teaspoon Garam Masala
1/4 teaspoon salt, or to taste
2 tablespoons fresh lime juice or lemon juice
3 to 4 scallion, green parts only, finely chopped

Steps:

  • 1. Prepare the coconut milk. Then prepare the rice and keep warm. Heat the oil in a large nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 7 minutes.2. Add the cilantro, green chili pepper, and garlic, and stir until the cilantro is completely wilted, about 2 minutes. Then add the shrimp, ajwain seeds, garam masala, and salt and cook, stirring, until the shrimp are pink and opaque, about 2 minutes. Add the coconut milk and simmer over medium-low heat, about 5 minutes.3. Transfer the cooked rice to a serving platter. Very carefully mix in the cooked shrimp, plus any sauce in the pan. Drizzle the lime juice on top, garnish with the scallion greens, cover the platter, and keep warm about 5 minutes before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

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