Ingredients
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3 tablespoons (45 ml) olive oil
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2 shallots, diced
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4 cloves garlic, diced
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1 cup (250 ml) sliced cremini or chanterelles
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1 1/2 cups (375 ml) green beans, cut into 1-inch pieces
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1/2 cup white wine or chicken stock
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2 cups (500 ml) coconut milk
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1/2 cup (125 ml) coconut cream
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1/2 lemon, juiced
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1-lb uncooked shrimp, peeled, divined
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1 teaspoon (15 ml) fresh thyme leaves
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1 tablespoon (15 ml) Italiano Melange’s spice blend
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1 tablespoon (15 ml) brown sugar
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1 tablespoon (15 ml) diced fresh Italian parsley, for garnish
Directions
- In a 4-quart (4 litre) wide-bottomed pot, heat 3 tablespoons (45 ml) oil over medium heat. Add onion and cook for three minutes or until translucent, add garlic cook for one minute.
- Add mushrooms, beans, and sauté for an additional one to two minutes. Add the wine or stock and cook to reduce by half for five to seven minutes.
- Add milk, cream, lemon juice, stir and bring up to a boil, add shrimp and lower to simmer.
- Add remaining ingredients (except for parsley), let cook until shrimp in opaque for ten minutes. Garnish with parsley and serve at once with rice.
