WEST AFRICAN SHRIMP

West African Shrimp image

My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. -Sharon Scaletta, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Previous Next

Ingredients

3 garlic cloves, minced
1 tablespoon grated fresh gingerroot
1 tablespoon olive oil
1 can (28 ounces) petite diced tomatoes, drained
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Hot cooked rice
Minced fresh cilantro, optional

Steps:

Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil., In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 373 calories, Fat 26g fat (19g saturated fat), Cholesterol 138mg cholesterol, Sodium 763mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.