Rating: 5 stars
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Kate Heddings
February 2001

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Credit: © John Kernick

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute. Stir in the jalapeño and lime zest, then pour in the coconut milk. Add the sugar, season generously with salt and bring to a simmer. Add the shrimp and cook, stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro. Spoon the shrimp and sauce over steamed rice, sprinkle with the peanuts and serve.

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