Shrimp in Coconut Tomato Cream Recipe

Shrimp in Coconut Tomato Cream Recipe

  • 1 tablespoon Melt® Organic Buttery Spread
  • 1 (1 1/2 inch) piece ginger, peeled, minced
  • 2 cloves garlic, minced
  • 1 bunch scallions, thinly sliced
  • 1 jalapeno pepper, seeded, minced
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 (13 ounce) can coconut milk
  • 1 lime leaf (optional)
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 pounds shrimp, peeled, deveined
  • 1 lime, juiced
  • 1/4 cup minced cilantro
  • 4 teaspoons sesame chili oil (optional)
  1. Heat Melt(R) in large skillet over medium heat until very hot, about 3 minutes. Stir in ginger, garlic, scallions, and jalapeno; cook, stirring constantly, until very fragrant, about 2 minutes. Stir in zest, fish sauce, salt, pepper, coconut milk, lime leaf, and tomatoes. Cook until reduced slightly, about 8 minutes.
  2. Stir in shrimp, continue cooking until shrimp is pink and just cooked through, about 5 minutes. Serve atop plain rice; finish with fresh lime juice, cilantro, and sesame chili oil.
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