Guess what we're having for dinner tonite . . .
Shrimp in Coconut Sauce
This is a Thai-inspired dish that's creamy, sweet, and deliciously satisfying. It is a must-try; it's lighter on the spice and easy to digest. 
Serves 4
Ingredients:
1 cup unsweetened coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound medium uncooked shrimp, peeled and deveined
½ cup chopped onion
4 cloves garlic, minced
2 cups chopped asparagus
2 cups chopped mushrooms
2 cups cooked rice
¼ cup chopped fresh cilantro
Directions:
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In a small bowl, whisk together coconut milk, fish sauce, sugar, salt, and cayenne. Set aside.
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Heat olive oil in a large skillet over medium heat; add shrimp and cook until pink, about 3 minutes. Remove and set aside.
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Add onions and garlic to skillet; cook 2 minutes, stirring, until fragrant. Add asparagus and mushrooms and cook 2 minutes, until slightly browned. Return cooked shrimp back to skillet and add coconut milk mixture; bring to a boil over high heat, reduce to a simmer, and cook until thickened, 2 to 3 minutes.
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Serve over cooked rice and topped with fresh cilantro.
Enjoy!
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