Recipe: South Pacific Shrimp (using coconut milk and lime juice)

SOUTH PACIFIC SHRIMP

"Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry."



FOR THE MARINADE AND SHRIMP:
1/3 cup lite coconut milk
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined

FOR THE SAUCE:
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach

Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally.

WHEN READY TO COOK:
Drain well, reserving marinade.

Heat oil in a 12-inch nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.

Add tomato and spinach to the pan; cook, Stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.

Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

TIP: COOKING WITH FROZEN SHRIMP:
Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.

Makes 4 servings, 1 generous cup each
Source: The Essential Eating Well Cookbook by Patsy Jamieson