Coconut Ginger Shrimp Over Basmati Rice.
It was quick and easy to make, but next time it needs Vegetables and more Cilantro. Here’s the step-by-step pictures of the preparation. It’s fun to experiment.
I first sauteed the Onion, then added grated Ginger and minced Garlic, then the Shrimp and cooked all for another 3 minutes. I separately mixed Cornstarch and more grated Ginger into some Coconut Milk, then added the combination to the Shrimp saute along with a few Red Pepper Flakes.
I quickly brought all to a boil to thicken, then added what little Cilantro I had and served it over Basmati Rice. And here’s the final (below) — It’s WAY too white. All was just okay, NOT great. Its preparation was a bit impromptu, but with a few changes it has the potential to be better next time.
Thank you very much.
Shelly Borrell
I find your post outstanding!