One of my favorite spices is ginger. I love sweet treats and savory dishes too. The other night I was trying to come up with an idea for some shrimp that I had purchased. It was raining and I wanted something comforting without being heavy. Usually I would opt for a curry, but since I am the ONLY one in my family who likes it, is is unfortunately rare that I pull the "I don't care, I'm the Mom and the cook, so you get it regardless" card. I happened across a lovely piece of ginger in my fridge and as people say, the rest is history. Anyway, this dish has a lovely combination of flavors with the vegetables I chose because they don't overpower the coconut ginger sauce.
2 tbsp. coconut oil
1 small onion, cut in half and then thinly sliced6 cloves garlic, minced
5 carrots, thinly sliced
1 bunch asparagus, thinly sliced
8 oz. mushrooms, thinly sliced1/4 c. ginger, minced
3 small zucchini, julienned
1 1/2 c. vegetable stock
1 lb. shrimp
1 c. coconut milk
Add the oil into a large saute pan of medium heat. Put in the onion, cooking until the onion becomes translucent, about 3-5 minutes. Add the asparagus and carrot and cook 5 minutes. Add the mushroom, ginger and garlic, cooking about 3-5 minutes until the ginger is very fragrant. Increase the heat to medium high and add the zucchini and vegetable stock. Cook until the vegetables are tender and the liquid is reduced to about 1/2 cup. Reduce the heat back to medium and add the coconut milk, warming for a few minutes. Then add the shrimp and cook until the shrimp is done, about 5 minutes, depending on the size of shrimp. Shrimp are done just when the start to curl and turn pink. In a sauce, they will continue to cook so you don't want to leave them on the heat longer than necessary or they will be grainy and chewy. Salt and pepper to taste.