YUM! This is another meal I made for Ryan and I before Julia arrived because she is not a fan of shrimp (I want to work to change that though!). When Ryan and I eat out at Thai or Vietnamese places, we always gravitate to the coconut flavored dishes, so I was confident we'd like this...and indeed we did! I loved the sweet coconut sauce. I used light coconut milk and half the sugar and it was still plenty sweet. Because I figured it wouldn't reheat well, I only cooked enough shrimp for 2 portions, but still made the full sauce amount. I'm so glad I did this as it was perfect mixed in with the brown rice we ate this on top of!
-1 lb jumbo shrimp (peeled and devined with tails off)
-salt & pepper
-1 tbsp olive oil
-1 green onion, chopped
-1 tbsp amaretto liquor
-1/2 cup coconut milk (I used light)
-1/4 cup heavy cream
-2 tbsp sugar (I used 1)
-1 tsp coconut extract
-1 tsp vanilla extract
1. In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt & pepper, and saute for 2-3 minutes. Add amaretto and green onions, cooking for another 1-2 minutes.
2. Remove the shrimp and set aside. Add coconut milk, heavy cream, and sugar to the pan. Bring to a boil, reduce heat and simmer, stirring occasionally, until sauce is reduced by half (~6 minutes).
3. Return shrimp to the pan. Add vanilla and coconut extracts. Simmer for another 1-2 minutes.
4. Serve over rice and top with extra sauce.