Shrimply coconut

Shrimply coconut

Love the blender. Love it. Toss in a bunch of stuff, whirl, ready, set, go. And so fast to clean… This is going to be similar to our “raw pumpkin dressing”, many of the same ingredients, same method. We are building blocks, our recipes are legos. This recipe will take at the most 15 minutes to complete.
Ingredients
  • 1 can coconut milk
  • 1 medium carrot, chopped
  • 1 small piece fresh turmeric (optional)
  • 1 half a thumb pice of ginger
  • 1 garlic clove
  • 1 stalk lemon grass
  • 1 Serrano chili, or to taste
  • 1 tablespoon fish sauce
  • 3 tablespoons soy sauce
  • 1 cup fresh cilantro, or parsley
  • juice from one lemon or lime
  • In the blender, add all of the above. Whirl, blend, yum yum. Taste for seasoning, maybe add a dash of sea salt or a tiny more soy sauce. Maybe.
  • 1 pound rock shrimp, cubed chicken, or tofu
  • any vegetable: bell pepper, corn, onion, snap peas, asparagus
  • In batches, in high heat, in a little oil, saute your shrimp and your veggies until just done, season with salt and pepper.
Instructions
  1. Pour over the coconut sauce, heat and serve.