Freshly revamped Coconut Shrimp
1/2 cup chopped roasted pepper or a small can of diced green chilies (your choice how hot)
3 garlic cloves, minced,center spine removed
2 tablespoons minced ginger
1/4 cup raw honey
2 tablespoons low sodium soy sauce
1/4 cup full fat coconut milk
1 lb raw medium Shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/4 cup basil leaves, chiffonade cut
1/4 cup chopped green onion
In a large glass bowl, add peppers, garlic, ginger, honey, soy sauce, and coconut milk, mix well.
Add shrimp, cover tightly and marinate in the refrigerator for a minimum of 30 minutes up to 3 hours.
Remove Shrimp from marinade, set marinade aside-do not discard
In a large skillet over medium heat, combine olive oil, salt, and onions. Cook until onion is opaque
Two ways to do the Shrimp-Either on a stovetop grill OR In your skillet-Turn heat up to high and place the shrimp in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
Remove shrimp & onions from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes to thicken the sauce to thoroughly cook off the shrimp liquid.
Remove from heat. Add the shrimp mixture back to the skillet along with basil and green onions. Toss to combine. Serve immediately. Goes Great with my Mushroom Barley Pilaf –Yup Shameless plug
Food For Thought– Coconut milk- contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties. According to a study led by Dr. Gilda Sapphire Erguiza, a pediatric pulmonologist children with pneumonia who were treated with antibiotics and coconut oil benefited more than those taking the antibiotic alone.
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