Tuesday, August 18, 2015
A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post. I had extra shrimp, six to be exact! Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch. Hubby was a bit surprised when he came in for lunch! Seriously, who makes scampi for lunch? Someone who is currently on the Atkins lifestyle! How can you feel deprived eating an appetizer that tastes so decadent? And, it only took 5 minutes to make!
1 Tbsp butter
1 inch of lemongrass concentrate (from a tube in salad section)
1-2 Tbsp minced shallot
1/4 cup unsweetened coconut milk
6 peeled, de-veined shrimp
1 tsp sliced scallions
1 tsp cilantro (optional)
In a small saucepan, melt butter, then add the shallot and lemongrass. Add the shrimp and cook on low-medium heat. Turn and add the coconut milk, stir until shrimp is done (just a few minutes). At the last second add the scallions and cilantro as garnish. The sauce will thicken and nicely coat the shrimp.