Submitted by Karen Knapp
Thai Shrimp with Asparagus (serves 4)
This goes together very quickly, is a nice change from the normal fried shrimp, and you can make it with ingredients found here in the Bay. For extra yumminess, use basmati rice.
6 cloves garlic, peeled
1-1 inch piece fresh ginger root, minced
1-2 fresh jalapeno chiles (seeds removed if you don’t want the heat)
3 TBS lime juice
1 TBS brown sugar
½ tsp salt
½ tsp ground turmeric
1-3 tsp curry powder, according to taste
Combine the above ingredients in a blender or small food processor and process until they form a smooth paste. Set aside.
2 TBS vegetable oil
1 medium shallot, small dice
2 cups chopped grape tomatoes
2 cups coconut milk
2 cups asparagus, chopped in 1” lengths
1 pound medium shrimp, peeled and deveined
½ cup chopped cilantro
Heat oil in a skillet and add onion. Cook until translucent (a few minutes) stirring frequently. Mix in the spice paste and cook for a few minutes to release the flavors.
Add the coconut milk, tomatoes and asparagus. Lower heat, cover and cook for about 5 minutes.
Remove the lid and simmer for a few more minutes to allow to thicken. Add shrimp and cook for 2-3 minutes until shrimp turn pink. Stir in cilantro and serve over rice.
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