Shrimp with Spicy Lime and Basil
Shrimp with Spicy Lime and Basil Serves 6
- 36 shrimp (medium to large, shells removed, tails may be left on), or 6 per person
- 1/2 cup tablespoons olive oil
- 1 bell pepper (red or yellow) chopped into bite-size strips
- 1 onion (small), chopped or cut into thin wedges
- 1 cup white wine
- 1 cup coconut milk
- 1/2 cup minced fresh mint
- 4 garlic cloves, minced
- 3 spring onions, sliced
- 1 cup lightly packed fresh basil; reserve 1/2 cup for garnish
- 2 pieces galangal (2”/thumb-size) or ginger, grated
- 1 to 2 fresh red chilies, sliced, to taste
- 6 to 8 kaffir lime leaves, snipped into strips with scissors
- 2 Tbsp. fish sauce
- 1 Tbsp. honey
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 3 Tbsp. tamari sauce - gluten free
Place garlic, spring onions, ginger, chilies, lime leaves, fish sauce, lime juice, 1/2 cup fresh basil, oil, tamari sauce and honey in a food processor. Process well to form a paste. Set aside.
Heat a wok or frying pan over medium-high heat. Add 3 tablespoons oil and just as it begins to shimmer, add the onion and bell peppers and stir-fry 2 to 3 minutes, then add white wine. Allow alcohol to cook off.
In a separate skillet, heat a couple tablespoons of oil and add shrimp so that it just covers the bottom of the pan. Cook in batches. As soon as one side turns pink, flip and cook 1-2 minutes more. Remove form heat by placing on a cookie sheet or flat plate so that the shrimp is not on top of each other- it will over cook if the shrimp is piles on top of each other as it will continue to cook off the heat.
Turn down the heat of the sauce mixture to low and fold in 1/3 cup chopped basil. Add the coconut milk.
Taste-test for spices, adding more fish sauce (salt), coconut milk or more lime juice (acid). Add the shrimp and add a generous topping of chopped basil and mint before serving.