Back home in a much chillier climate I found this recipe in the New York Times and quickly modified it for a fast weeknight dinner. It was amazing with just a few additions.. I can’t wait for the leftovers!

♥

Ginger Garlic Shrimp with Coconut Milk

 

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Author: Barbara Barry

Ingredients

• 3-4 garlic cloves (to taste)
• 1 tablespoon fresh minced ginger root
• 1 teaspoon ground tumeric
• 1 tsp kosher salt
• grated fresh pepper
• 1 tbsp olive or avocado oil
• 1 pound large uncooked shrimp, peeled, deveined and tails off
• 2 tbsp avocado oil
• 1 14 ounce can full fat coconut milk
• 1 tbsp soy sauce
• 3 packs ++ baby spinach
• 1 14 ounce can chick peas, drained
• 1 lime
• 1 jalapeno or serrano chile, seeded and thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup (a handful) cilantro leaves
• Steamed rice

Instructions

1. In a large mixing bowl, mix together the garlic, ginger, turmeric, salt, pepper and olive (avocado) oil.
2. Stir in the shrimp, turning them to coat well in the mixture.
3. Heat two tablespoons of avocado oil in a skiller or wok over medium high heat. Pour in the shrimp mixture, spreading the shrimp out to cook in one layer. Leave them undisturbed for 2 minutes. Pour in the coconut milk and soy sauce and stir to combine.
4. Raise the heat to high and then lower to a simmer (do not boil) and cook until the liquid is slightly thickened and shrimp are almost cooked through. Stirring continuously, add the chick peas and spinach until the spinach has wilted and chick peas have softened.
5. Remove from the heat and squeeze in juice from half the lime. Adjust seasonings and lime juice to taste.
6. Serve over rice and top with the cilantro, scallions and chilis.

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I can’t wait to hear the birds singing here this spring!

Love,

Smidge