This blend of savory, zesty, fiery, and subtly sweet flavors is guaranteed to be a winner. Make sure to purchase the biggest shrimp available and take your time when preparing the sauce – allowing it to simmer will enhance the taste and create a complex dish. Here is a step-by-step guide on creating Seared Shrimp with Thai basil, Chili, and Coconut Milk.
Yield: 6 servings
Ingredients
3 tablespoons vegetable oil
4 garlic cloves, minced
1 lemongrass stalk, bottom 3 inches only, thinly sliced
2 tablespoons ginger, minced
1 Red Thai chili, thinly sliced
Juice of 1 lemon
1 can of coconut milk
2 tablespoons Thai basil, minced
1 tablespoon cilantro, minced
12 jumbo shrimp, peeled and deveined
Kosher salt, to taste
Directions
Heat one tablespoon of oil in a medium saucepan and add garlic and ginger. Sauté on medium for 3 to 4 minutes. Add lemongrass, chili, and coconut milk, and bring to a simmer. Cook until reduced by half—strain and return sauce to the pan. Add lemon juice, one tablespoon of basil, and cilantro. Season with salt and keep warm.
Pat shrimp dry and season with salt. In a large sauté pan, heat two tablespoons of oil on medium-high. Add shrimp and sauté until just cooked through, about 2–3 minutes per side.
Divide sauce evenly among six bowls. Add two shrimp per bowl and garnish with the remaining tablespoon of basil. Serve immediately.
