Comments | qubegirl: Shrimp in Ginger&Lemongrass Coconut Cream

qubegirl

Shrimp in Ginger&Lemongrass Coconut Cream

Jul 18, 2005 21:38

Mmmmm, made dinner tonight and came out great. Having both lemongrass and lime juice in the dish gives it a fresh and complex flavor.

Here's the recipe - with tips (I'm lookin' at you, blackbirdshaq !!)

( Shrimp in Ginger & Lemongrass Coconut Cream Sauce )

food

Comments 9

cookiegirlie July 19 2005, 05:07:56 UTC

And if we hate bell peppers?

qubegirl July 19 2005, 05:25:25 UTC

Then I would substitute with green beans or sugar snap peas! :D

cookiegirlie July 19 2005, 05:28:31 UTC

Yay!

Okay, now I'm excited this recipe.

qubegirl July 19 2005, 05:33:05 UTC

YAY! It was really fast too, faster than I thought it would be! Since shrimp cooks quickly and I like my veggies to not be overcooked, it only took minutes. Coconut milk tends to be very rich, so it is great to cut it with the lime or lemon juice! If you like spicy, adding chile peppers would add a lot of dimension to the dish. But cayenne pepper was good enough for me. :D

otterprincess July 19 2005, 16:06:43 UTC

THAT. LOOKS. SO. DAMN. GOOD.

I've added this entry to my Memories. *L*

I will be making this some point after I move. *drool*

Thanks for posting it!!!

*HUGS*

qubegirl July 19 2005, 20:08:02 UTC

YAY! I would love to hear what variation you make with it! You can pretty much dump anything you want in it. I highly recommend finding a can of coconut cream at your local asian market, it is sooooo much nicer of a texture than coconut milk! *HUGS*

blackbirdshaq July 19 2005, 18:46:37 UTC

Yay!!!

I have thawed out the chicken, and I have a 1/2lb of shrimp at home. Should I do both together or one?

I'm doing it tonight!

qubegirl July 19 2005, 20:27:39 UTC

I would totally do it together! Although you only need 1/4 lb. of shrimp if you combine it with the chicken. 1/4 lb. is still plenty of shrimp. You'll have enough for 2 people plus leftovers. The chicken is going to add an awesome dimension to the sauce. If the chicken is left in large pieces, I would just leave the chicken in the sauce at a medium simmer rather than remove it with the shrimp, that way the chicken has more time to cook through. But if the chicken pieces are the same size as the shrimp, you can remove them all together, and then keep cooking the sauce as I described.

blackbirdshaq July 19 2005, 20:46:15 UTC

YUM.

I'll have to give Ang a snack on the way home though, or she won't make it til dinnertime. *L*