Coconut shrimp fricassee
3 tablespoons (45 ml) olive oil
2 shallots, diced
4 cloves garlic, diced
1 cup (250 ml) sliced cremini or chanterelles
1 1/2 cups (375 ml) green beans, cut into 1-inch pieces
1/2 cup white wine or chicken stock
2 cups (500 ml) coconut milk
1/2 cup (125 ml) coconut cream
1/2 lemon, juiced
1-lb uncooked shrimp, peeled, divined
1 teaspoon (15 ml) fresh thyme leaves
1 tablespoon (15 ml) Italiano Melange’s spice blend
1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) diced fresh Italian parsley, for garnish
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.
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