Paleo Coconut Lemongrass Shrimp

One of the many things that I love about my partner is that often times he'll go to the market/grocery store and come home with something that we've never cooked with before. This week it was lemongrass. We both love Thai food and we've seen lemongrass enough times to know it smells incredible and it tastes awesome in curry dishes; But we've never cooked with it (from scratch).

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!

1.  Peel the shells off the shrimp and put them aside. Put the peeled shrimp in a bowl and rinse with cold water.  Set aside.
2. 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). 
3. Remove the shells (I used the back of a wooden spoon to squeeze out all the juices) and discard. 
4. 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. 
5. Add the butter and stir. Remove the lemongrass and discard. 
6. Season with salt and pepper. Serve and enjoy!