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Shrimp in Lemongrass, Ginger & Coconut Milk

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Recipe by: Chef John V.
Serving size: 2
Preparation time: about 30 minutes


1 lb. shrimp, large (about 16-20 per pound)
1/2 cup water
1 tbsp. lime juice
2 cloves garlic
2 tbsp. ginger, chopped
1/4 cup lemongrass, sliced thin
1 cup red bell pepper, sliced
2 tbsp. canola oil
1 cup tomatoes, peeled, seeded and diced
2 tbsp. flour
1 cup unsweetened coconut milk
1/4 cup scallions, chopped
2 tbsp. cilantro, chopped
1/4 cup peanuts, dry roasted and chopped
salt and ground white pepper to your taste
4 cups white rice, cooked


Peel and devein the shrimp. Simmer the trimmings in the water for 15 minutes, strain and reserve. Marinate the shrimp with the lime juice, 1 clove garlic sliced thin and a pinch or so of salt and pepper until needed. In a saute pan lightly cook the peppers, onions and garlic in 1 tbsp. canola oil over moderate heat for 5 minutes, add the flour and cook 3 minutes longer. Add the shrimp stock, tomatoes and coconut milk, reduce the heat so the mixture is simmering, stir until the sauce is thickened and smooth. Season with salt and pepper and keep warm. Drain the shrimp and pat dry, saute in 1 tbsp. canola oil with the lemon grass over medium heat in a non-stick pan until the turn pink. Add the sauce and simmer for 3-4 minutes. Place in a bowl and sprinkle first with the scallions, then the peanuts and finish with the cilantro.

Serve with plenty of of hot cooked white rice.