Shrimp Salad with Coconut Cream
Ingredients
| 1 cup whole milk | ||
| 1 cup grated unsweetened coconut | ||
| 1 tbs vegetable oil | ||
| 1 green bell pepper, seeded and chopped | ||
| 1 red bell pepper, seeded and chopped | ||
| 2 shallots, minced | ||
| 1 tbs peanuts, chopped | ||
| 2 tbs soy sauce | ||
| Kosher salt and black pepper to taste | ||
| 2 lbs medium shrimp, cooked and shelled |
- In a sauce pan, combine the milk and coconut and bring to a boil.
- Remove from the heat immediately and set aside for 30 minutes.
- Press the mixture through a sieve to extract the cream, then discard the pulp.
- In a skillet, heat the oil over high heat, and saute the peppers and shallots until soft. 3-5 minutes
- Remove from the heat and add the peanuts, soy sauce, salt and pepper.
- Stir in the cream from the coconut.
- Arrange the shrimp on a platter and pour the dressing over.
- Chill before serving.
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