Shrimp In Coconut Sauce

By JimMac

Ingredients

• 2 lb. large shrimp, peeled, de-veined and butterflied
• 6 T butter
• 4 garlic cloves, minced
• 1 t minced fresh ginger
• 3/4 cup chardonnay
• 1-1/2 cups unsweetened coconut milk, fresh or canned
• 1 T cornstarch
• 2 T cold water
• 1/4 green bell pepper, thinly sliced
• 1/4 red bell pepper, thinly sliced
• 1 T minced fresh thyme
• 1-1/2 T minced cilantro
• 2 t honey

Details

Servings 8

Preparation

Step 1

Rinse shrimp and pat dry with paper towels. In a large skillet, melt butter over moderately high heat. Add the garlic and ginger and cook for 1 minute. Stir in shrimp and cook, stirring, for 3 minutes. Add wine and simmer for 1 minute.


With slotted spoon, remove shrimp and set aside in a covered bowl. Add coconut milk to the skillet and simmer 2 minutes. Mix cornstarch with water and add to the pan, whisking. Add the bell peppers, herbs and salt and pepper to taste; stir well.


Remove from heat and stir in the honey. Just before serving, return shrimp to the pan and heat for 3 to 4 minutes. Adjust the seasonings, if necessary, and serve.