Thai Shrimp

September 18, 2015

1/2 pound bag frozen, peeled and pre-cooked shrimp, defrosted
4 Tbsp. lime juice, divided
2 shallots, chopped
2 tsp. minced fresh ginger
2 cloves garlic, chopped
2 Tbsp. olive oil
1 pint cherry or grape tomatoes, halved
16 oz. sliced mushrooms
½ cup reduced sodium chicken broth
½ cup coconut milk
2 tsp. curry powder

Sprinkle shrimp with 2 Tbsp. lime juice. In a large skillet, sauté the shallots, ginger, and garlic in olive oil until wilted. Add tomatoes, mushrooms, broth, coconut milk, curry powder, and remaining lime juice and bring to a boil. Reduce heat and add shrimp. Add extra broth if more sauce desired. Toss to coat shrimp and simmer uncovered until mushrooms are tender and shrimp are heated through. Serve over rice. Makes 4-6 servings.


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