Recipe: Thai-Style Shrimp in Coconut Milk (food processor)

THAI-STYLE SHRIMP IN COCONUT MILK

"This quick shrimp dish is surprisingly satisfying. Serve it over small scoops of steamed brown rice that will soak up the spicy broth."

2 cloves garlic, peeled
1 (1-inch) piece of ginger, peeled and diced
2 to 4 jalapeno chilies (to taste), stemmed and seeded
1/2 cup (packed) fresh cilantro leaves
Juice and zest of 1 lime
1 teaspoon salt
1 (14 ounce) can light, unsweetened coconut milk
2 tablespoons olive oil
1/2 cup white wine
2 pounds shrimp, peeled and deveined

In a food processor, combine the garlic, ginger, chilies, cilantro, lime zest, lime juice, salt, and olive oil. Process to a coarse puree.

Place wine and coconut milk in a large pot set over high heat. Stir in cilantro mixture, and bring to a boil. Reduce heat to medium-high, and simmer broth for about 5 minutes.

Add shrimp, cover, and cook until shrimp are pink and cooked through, about 4 minutes.

Serve shrimp immediately. Ladle into soup bowls along with the broth.

Makes 4 servings
Source: Dr. Gott's No Flour, No Sugar Diet by Peter H. Gott and Robin Donovan