THAI STYLE SHRIMP IN COCONUT MILK
Dr. Gott's No Flour, No Sugar(TM) Diet
by Peter H. Gott
This quick shrimp dish is surprisingly satisfying. Serve it over small scoops of steamed brown rice that will soak up the spicy broth.
Serves 4.
Ingredients
• 2 cloves garlic, peeled
• 1-inch piece of ginger, peeled and diced
• 2 to 4 jalapeno chilies (to taste), stemmed and seeded
• 1/2 cup (packed) fresh cilantro leaves
• Juice and zest of 1 lime
• 1 teaspoon salt
• 1 14-ounce can light, unsweetened coconut milk
• 2 tablespoons olive oil
• 1/2 cup white wine
• 2 pounds shrimp, peeled and deveined
Directions
In a food processor, combine the garlic, ginger, chilies, cilantro, lime zest, lime juice, salt, and olive oil. Process to a coarse puree.
Place wine and coconut milk in a large pot set over high heat. Stir in cilantro mixture, and bring to a boil. Reduce heat to medium-high, and simmer broth for about 5 minutes. Add shrimp, cover, and cook until shrimp are pink and cooked through, about 4 minutes. Serve shrimp immediately. Ladle into soup bowls along with the broth.
Copyright © 2006 Peter H. Gott, MD
Peter H. Gott, MD, is the author of the nationally syndicated newspaper column ''Ask Dr. Gott." His articles have appeared in USA Today, the New England Journal of Medicine, Saturday Review, and other publications. He has a general practice in rural Connecticut. Visit www.hbgusa.com for more information.
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