Coconut Shrimp

SHRIMP WITH COCONUT MILK AND CASHEW RICE

1 clove garlic, minced
1 teaspoon minced ginger root
1/2 pound shelled and deveined medium shrimp
1 tablespoon oil
1 cup coconut milk
1/4 teaspoon ground turmeric
1/2 teaspoon crushed hot red, pepper
Salt
Freshly ground white pepper
1 heaping tablespoon minced cilantro
Cashew Rice (recipe follows)

Sauté garlic, ginger root and shrimp in oil in large skillet until
shrimp turns pink, about 2 minutes.

Add coconut milk, turmeric and crushed red pepper. Cook over
medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid
is hot. Season to taste with salt and white pepper. Sprinkle with
cilantro and serve over Cashew Rice. Makes 2 servings.

Note: Do not use sweetened coconut milk designed for cocktails.

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