This Creamy Shrimp was my dinner tonight. I have to say I made this one up after eating at one of those Chinese Buffets last weekend. I do that a lot when I eat out...I can usually identify what's in the dish and go home and make it my way. This turned out great!
Shrimp in Creamy Coconut Sauce
1 lb medium shrimp, cleaned and tails removed
½ cup coconut cream
2 tablespoons mayonnaise
2 tablespoons milk
2 tablespoons sweetened condensed milk
1 tablespoon vanilla extract
2 tablespoons butter
2 tablespoon oil
1 tsp salt
2 teaspoons chopped scallions (only the green part)
½ cup of plain bread crumbs
1 tablespoon corn starch
Rinse the shrimp and pat dry the shrimp with paper towel and season with salt. Mix bread crumbs and corn starch together and toss shrimp in mixture. In a large skillet, melt oil and butter and fry shrimp over medium heat for 2-3 minutes until golden brown. Drain shrimp on paper towel and set aside.
In a sauce pan, over low heat, combine the coconut cream, milk, and vanilla extract. Add condensed milk and stir. When the coconut mixture starts to bubble, add scallions. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add the mayonnaise and stir until combined. Mayonaise gives it a creamier texture.
Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot.
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