"Shrimp simmered in a creamy citrus, coconut milk, and tomato sauce are served over hot rice in this easy but elegant dinner." — Melt Organic Buttery Spread
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Melt® Organic Buttery Spread
1 (1 1/2 inch) piece
ginger, peeled, minced
scallions, thinly sliced
jalapeno pepper, seeded, minced
1 1/2 teaspoons
Freshly ground pepper
1 (13 ounce) can
1 (14.5 ounce) can
diced tomatoes, drained
shrimp, peeled, deveined
sesame chili oil
This recipe has a good basis. I changed a few things based on what I had available. I used regular margarine, white onion instead of scallions and ginger spice. I also made it with noodles as a previous reviewer suggested, but based on the amount of liquid present, I'm thinking rice might be better. I had to add a fair amount of sugar to counteract all the salty ingredients. I also added curry powder to add more flavor. Otherwise, it was good.
This was one of the best shrimp recipes I have ever cooked. The only thing I changed was the rice to noodles. I am sure rice would have been just as good. I also cut my shrimp small because we get huge shrimp here near the gulf. While slicing to devain I just cut all the way through to split the shrimp. This is a keeper and a must do monthly recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp in Coconut Tomato Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 258
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