Thai Coconut Shrimp
1/2 cup chopped onion
2 Tbl. Thai Coconut Pumpkin Sauce
2 tsp. ginger
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 tsp. fish sauce
1/4 cup chopped green onions
1 Tbl. chopped fresh basil
Heat oil in a large nonstick skillet on medium-high heat. Add onion and pumpkin sauce to pan, and saute 1 minute, stirring occasionally. Stir in ginger; saute 15 seconds. Add shrimp; saute 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. Serve over white or brown rice.
alright tough guy, think you can provide a better recipe? put your bacon where your mouth is...