While Fall has officially started I'm still holding on to that summer feeling. I thought there was no better way to do that than to create a summer feeling dish. Shrimp, coconut, ginger and fresh chives, seems like a summer plate to me. This also gave me a chance to place a dish on our new custom, mobile kitchen island that was created by JDs Pieces. You'll see more of this island in future posts.
1 pound of medium shrimp, cleaned (about 14 to 18 shrimp)
2 tablespoon of coconut oil
1 small shallot, sliced thin
1 ounce of fresh ginger, grated
1/4 teaspoon of salt
1 clove of garlic, minced
6 ounces of coconut milk
1 tablespoon of chopped chives
1 teaspoon crushed red pepper flakes
Heat the coconut oil in a saute pan. Rinse and pat dry the cleaned shrimp. Saute the shrimp for 1 minute on each side. Remove the shrimp from the pan and set aside. Reduce the heat on the saute pan, add the shallots, grated ginger and garlic. Let these ingredients sweat but not caramelize. Add the coconut milk and reduce by 1/3.
Toss the shrimp with the coconut sauce. Plate and dress with crushed red pepper flakes and chopped chives.
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