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Coconut Curried Shrimp

stirfry - other, shrimp

3/4 pound large raw shrimp
1 1/2 inch piece gingerroot
1 large shallot
1 clove garlic
1 chayote or zucchini
1/2 red pepper or orange pepper
2 tablespoons vegetable oil
1 teaspoon Thai red curry paste
2 tablespoons white wine
1/2 cup light or regular coconut milk
sea salt and pepper

Peel and devein shrimp, leaving tails intact. Peel 1/2-inch piece ginger and cut into thin slices. Peel and roughly chop shallot and garlic. Peel and cut chayote into thin wedges, discarding core. Core and slice red pepper. Heat oil in a large skillet over medium-high heat; add ginger, shallot, garlic and curry paste. Sauté for 3 minutes. Add shrimp, chayote and pepper. Cook, stirring often, until shrimp turn pink (time will vary depending on the size of shrimp). Pour wine into pan and stir, scraping up any bits that are stuck to the bottom of the pan. Stir in 1/2 cup coconut milk and simmer 1 minute. Remove shrimp with a slotted spoon; set aside. Boil until sauce is reduced to desired thickness or until it coats the back of a wooden spoon. Add salt and pepper to taste.

Contributor: Pamela Steel - President's Choice Magazine, March, 99

Yield: 2 servings

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