Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Chef Lin’s Coconut Shrimp,This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (Bird) created this recipe (that I was Inspired by) from a buffet item at Chef Lin’s Chinese Buffet in Chattanooga, TN. At Chef Lin’s I would grab this up by the bowlful. :),The store didn’t have jumbo shrimp so I just got whatever they had but it still worked great. Also served it over pasta!,I always think of breaded and fried when I think of coconut shrimp but this is a nice change up. The sauce is creamy and delicious and the shrimp is cooked perfectly with this method. I loved it!
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Steps
|
1
Done
|
Heat the Olive Oil in a Frying Pan or Wok Over Medium-High Heat. Saute the Shrimp For 2-3 Minutes. |
|
2
Done
|
Add Green Onion and Carefully Add the Amaretto. Cook 1-2 Minutes More Until Shrimp Begins to Caramelize. |
|
3
Done
|
Remove the Shrimp from the Pan and Set Aside. Add Heavy Cream, Coconut Milk, and Sugar to the Pan. Simmer on Medium, Stirring Occasionally, Until It Begins to Thicken and Is Reduced by Half (about 5-8 Minutes). |
|
4
Done
|
Add Shrimp Back Into Pan Along With the Coconut and Vanilla Extracts. Simmer 1-2 More Minutes and Serve. |
