Thai Shrimp

There was this tiny little Thai restaurant next door to my office building last year. It was beautiful inside and the food was amazing. Unfortunately for them, the location was not very good. It is a residential area and the businesses around are renovated old houses. As good as the food was, the location killed the business. Needless to say, we miss that restaurant very much.
Sometimes I get the craving for Thai food and I have to (and enjoy to) make my own at home. I saw this recipe in a Taste of Home several months ago. For some reason, it’s been laying on the counter with some other “to try” recipes. Finally I got around to it and it was delicious!! 

Serves 2
15-20 medium shrimp
2 tbs olive oil
1 shallot
2 garlic cloves
1 tsp grated ginger
8-10 cherry tomatoes
1/2 cup sliced mushrooms
2 tbs lime juice
2/3 cup vegetable stock
1/2 cup coconut milk
salt, red pepper flakes
fresh cilantro

1. Mix shrimp with some salt and 1 tbs of lime juice and set aside
2. In a large pan, heat up oil. Saute chopped shallots, grated ginger and grated garlic until fragrant.

3. Add shrimp and cook until shrimp are pink. Take out the shrimp and set aside.

4. Add the cut tomatoes and sliced mushrooms, saute for a couple of minutes. 

5. Add the vegetable stock, coconut milk, salt, red pepper flakes and lime juice. Mix well and bring to boil. Reduce heat to medium again. 

6. Simmer for about 10 minutes and add shrimp. 

7. Serve with rice and top with some cilantro. 


* I am linking this recipe to the   Tuesday, Wednesday and Thursday PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?

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  1. says

    What an awesome Shrimp Dish. We will really enjoy this, I am making it very soon. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen


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