Another recipe with shrimps and coconut milk

[bpollet]

Inspired for thai cuisine it's a nice and fresh starter dish. Expect 15 minutes only for preparing it!

I do not have yet pics for this one



Ingredients (4 persons):

- 600g of peeled jumbo shrimps

- 150g of sour cream

- 150ml of good coconut milk

- 60ml of dry white wine

- 1 tablesoon of curcuma/curry powder

- 1 teaspoon of mild red chili powder

- 1 pinch of fresh grated ginger (optional)

- 16 cherry tomatoes

- Butter

Directions:

Prepare the sauce in a large bowl using the coconut milk, the sour cream, the wine, the curcuma/curry, chili and ginger powder. Mix it well.

In a pan on high fire, add 20g of butter.

Add the shrimps, saute for 5 minutes until the shrimps have a crispy coating on the outside. Season with salt.

Lower fire.

Pour the sauce in the pan and stir for 5 more minutes.

Pour the shrimps and the sauce in soup plates.

Add 4 cherry tomatoes per plate.

La Cuisine de Bertrand's advices:

Even better if you use prawns instead of shrimps. To be served with any liquorous white wine such as Arbois, or a rare but fantastic liquorous Savennière!

[lola]

Looks delicious, bp. I'll try that this week.

[Deleted]

You can tell it's a French recipe because the spices must be "mild."

[lagatta]

Yes, I'm going to do something similar, but with plebean frozen shrimp. However, they are in-shell and scored down the back - not for fancy eating, but fun to suck on among intimate friends (dirty minds, shut up).

Piment d'Espelette is mild but has an exquisite flavour. That would do the trick.