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By Chef Rosa Ross (Institute of Culinary Education- New York, NY) Makes 4 to 6 servings1 cup minced onion 1 tablespoon minced garlic 2-1/2 teaspoons minced ginger 3 tablespoons minced scallions, green and white parts 3 tablespoons Crisco Pure Canola Oil 2-1/2 teaspoons turmeric 1/2 cup dry white wine 1 can unsweetened coconut milk 7 ounces water Salt and pepper to taste 2 pounds large shrimp (16 count) shelled, deveined, reserving shells Sauté the onion, garlic, ginger and scallions in Crisco Pure Canola Oil until aromatic and wilted, being careful not to brown or burn. Add the turmeric and stir once or twice. Add the wine, bring to a simmer, and cook 5 minutes. Add the coconut milk and water, salt and pepper to taste, and the shrimp shells. Simmer until sauce begins to thicken, about 10 minutes. With a slotted spoon, remove the shrimp shells and discard. Continue cooking until sauce is thick and creamy. Add the shrimp and simmer until the shrimp turn pink and are just cooked through. Adjust the seasoning and serve. |
