Spicy Thai Shrimp
This is a recipe I got from Rachael Ray. This is my first time making it. Next time, I will double the recipe, and increase the number of chili peppers & garlic cloves to add more punch. And I need to invest in a lemon zester. I thought a regular grater would do the trick, but I was quite wrong. All in all, though, it was YUMMY!
Coconut, 1/2 cup (sweetened)
Canola oil
Jumbo shrimp, 2 lbs (deveined)
Red bell pepper, 1
Red chili pepper, 2 (or red pepper flakes, 1 1/2 tsp)
Garlic, 3 cloves
Fish sauce, 3 tbsp (or soy sauce)
Basil, 1 pack
Lime
Toast coconut on medium heat till golden brown.
Cook shrimp, red bell pepper, chili pepper & garlic in oil on high 3-4 minutes.
Add fish sauce & basil.
Serve with coconut rice. Add lime zest, lime juice & coconut.