Monday, September 2, 2013

Shrimp Coco

It's back to school for SO tomorrow, which means summer is almost over. I say 'almost over' because it's officially summer until the 22nd of the month. I'm hoping that this heat is gonna stay for the rest of the month, but it looks like it's gonna be cold real soon! Brrrr!!! But anyways, SO is really excited to start school, be with her friends, and even make some new ones.  This afternoon, SO and I prepared her school bag for tomorrow. I am just as excited as she is and I hope she will always be as happy to go to school. Aside from her school, I am taking care of her extra-curricular activities. I asked her what were the activities she wanted to pursue, although I already had a little idea in my mind. She chose swimming and dance classes. My priority is swimming classes for now and I reserved her a slot in a nearby gym. The class is fully booked, so we're not exactly sure when she will be able to join or even if she will be accepted. I'm crossing my fingers.

Poulet / Chicken Coco is pretty known here. It's basically chicken simmered in coconut milk. I have a lot friends who wanted to try their hand with 'exotic dishes' by making Poulet Coco since it is fairly easy to make. Looking for something quick to make for lunch today, I thought why not try to create a Shrimp Coco dish.

No one was happier than MR, who is a big lover of coconut milk dishes!

In a deep pan, heat some oil and saute 1 sliced onion and 1 smashed thumb-sized peeled ginger.

Add a can of coconut milk and let it simmer on low heat.

In the meantime, rehydrate some black Chinese mushroom in a bowl of water. Drain, roughly chop, and add to the pan. Continue to simmer.

Since the shrimp available to me here are always precooked, I decided I would add them last because I didn't want them to be overcooked and mushy.

Peel the shrimps and add to the pan.

Season with fish sauce and black pepper. I also added 1 tablespoon of paprika to bring a little spice.

To add some color, I also added a tablespoon of sliced scallions.

Serve hot and enjoy!

Lunch is served: Shrimp Coco with White Rice 


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