Coconut Ginger Shrimp Over Basmati Rice.

It was quick and easy to make, but next time it needs Vegetables and more Cilantro.  Here’s the step-by-step pictures of the preparation.  It’s fun to experiment.

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I first sauteed the Onion, then added grated Ginger and minced Garlic, then the Shrimp and cooked all for another 3 minutes.  I separately mixed Cornstarch and more grated Ginger into some Coconut Milk, then added the combination to the Shrimp saute along with a few Red Pepper Flakes. 

I quickly brought all to a boil to thicken, then added what little Cilantro I had and served it over Basmati Rice.  And here’s the final (below) — It’s WAY too white.  All was just okay, NOT great.  Its preparation was a bit impromptu, but with a few changes it has the potential to be better next time. 

  1. August 26th, 2008 at 22:10 | #1

    Thank you very much.

    Shelly Borrell

  2. August 25th, 2008 at 21:24 | #2

    I find your post outstanding!

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