Seeing it in the fridge, I knew I had to do something with it. So I went to a few paleo recipe sites, picked one that sounded easy enough, and went to work.
Check out the link below for the recipe that I used as a base for my cooking last night - the author deserves credit - thanks "Steph"! However, the dish that I created looked absolutely NOTHING like this picture. There's something called "breaking the coconut milk" which I obviously didn't do so my "sauce" looked well, not silky smooth, but viscous and thick.
Not going to lie though, it was so delicious, I'd make it again in a heartbeat.
Here's the link, but check out below for my modified version of it: http://stupideasypaleo.com/2012/06/16/shrimp-in-coconut-broth/
Paleo Coconut Lemongrass Shrimp (makes 2 servings)
1 lb raw shrimp (with shells/not-peeled)
1 can of coconut cream (I used Blue Monkey coconut cream which is the best I have found so far!)
1/2 cup dry white wine or chicken broth
1 stalk of lemongrass, (chop off the top few inches, peel off the outer rind, then "bruise"/slightly crush the lemongrass with the flat surface of a chef's knife and slice it in half length-wise.)
1/2 tsp dried thyme
3 cloves garlic, peeled and sliced into halves or thirds
1 green chili pepper, chopped
1/3-1/2 cup chopped leeks
1 shallot, minced
1 1/2 cups stringless sugar snap peas
1 tsp butter or ghee
NOTE: remove the seeds from the chili pepper if you only want a mild/medium spice. Otherwise, keeping all the seeds in will make this dish super spicy!
- Peel the shells off the shrimp and put them aside. Put the peeled shrimp in a bowl and rinse with cold water. Set aside.
- Place the coconut cream/milk in a large skillet. Add the shrimp shells, wine, lemongrass, thyme and garlic. Let simmer on medium heat for 10-15 minutes (shells should turn pink).
- Remove the shells (I used the back of a wooden spoon to squeeze out all the juices) and discard.
- Add the shallots, leeks, sugar snap peas. Cook on medium heat about 5 minutes. Then add the shrimp and continue cooking another 5 minutes or until shrimp is pink and cooked.
- Add the butter and stir. Remove the lemongrass and discard.
- Season with salt and pepper. Serve and enjoy!