Recipe - Coconut Shrimp With Garlic

1 pound Fresh or frozen shrimp;
peeled and deveined
Three fourths cup Canned sweetened coconut
milk
2 tablespoon Fish sauce
One half teaspoon White pepper
1 tablespoon Cooking oil
4 Cloves garlic; minced
12 ounce Fresh asparagus; trimmed,
bias cut 1" pieces
8 ounce Fresh mushrooms; quartered
2 cup Hot cooked rice
2 tablespoon Snipped cilantro or parsley
Cilantro or parsley sprigs;
optional

Thaw shrimp if frozen. Set aside.

For sauce, in a small bowl stir together coconut milk, fish sauce, and whit
pepper. Set aside.

Pour cooking oil into a wok or 12 inch skillet. (Add more oil as necessary
during cooking.) Preheat over mediumhigh heat. Stir fry garlic in hot oil
for 15 seconds. Add asparagus; stir fry for 2 minutes. Add mushrooms; stir
fry for 1 to 2 minutes more or till vegetables are crisptender. Remove
vegetables from the wok. Add half of the shrimp to the hot wok. Stirfry
fro 2 to 3 minutes or till shrimp turn pink. Remove shrimp from the wok.
Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp
from center of wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till bubbly.
Return cooked vegetables to the wok. Stir all the ingredients together to
coat with sauce. Cook and stir 1 minute more or till heated through. Toss
together rice and snipped cilantro or parsley. Arrange rice mixture on a
serving platter or 4 individual plates. Spoon shrimp mixture over rice
mixture. Serve immediately. Garnish with cilantro or parsley sprigs, if
desired. Makes 4 servings.

Recipe by: Better Homes & Gardens Cooking For TodayStir Fries

Posted to MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998