1/2 dried habanero chile
2/3 cup canned unsweetened coconut milk
1 tablespoon dry sherry
2 teaspoons cornstarch
1 teaspoon lemon juice
1/8 teaspoons salt
1 clove elephant garlic, peeled and finely chopped
2 tablespoons peanut or vegetable oil
8 ounces large shrimp, peeled and deveined
4 ounces shiitake mushrooms, stems removed, caps sliced
2 tablespoons chopped fresh basil
2 tablespoons sliced green onion
2 teaspoons chopped fresh mint


1. Soak habanero in boiling water to cover until soft. Remove seeds and veins and finely chop; set aside.
2. In a 2-cup glass dish combine coconut milk, sherry, cornstarch, lemon juice, and salt until cornstarch dissolves. Microwave on High for 1 1/2 minutes or until thickened, stirring once. Cover and keep warm.
3. In a 10-inch round glass dish, combine garlic, habanero and oil. Microwave on High 1 minute. Add shrimp and mushrooms; toss to mix well. Cover loosely; microwave 2 minutes longer. Stir in basil, green onion and mint; cover and microwave on High 2 minutes more, or until heated through. Pour coconut sauce over shrimp mixture; serve hot.

Recipe Courtesy of Freida's, The Specialty Produce People.

If you can't find elephant garlic, substitute 2 or 3 cloves regular garlic. Use rubber gloves when handling the habanero. Serve over hot rice.

Microwave Coconut Thai Shrimp
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