Spicy Asian Shrimp-WHB

I found a recipe for a cilantro rice in the last July issue of gourmet magazine.

I had to try it.

Because of the cilantro it is my thing for Weekend Herb Blogging,
hosted this week by Ulrike from Kuchenlatein.
Check this great site for more WHB this week.

The rice used processed cilantro, onion, shallot,
lime juice, evoo and jalapeno stirred into cooked rice.

I wanted something Asian to go along side. I thought shrimp
marinated in coconut milk and spices.

Alas I was out of coconut milk. I did have cream and flaked coconut.

I also had red chiles I dried from the garden last year.
I just string them with needle and thread, hang to dry and
grind them when ready to use.

This is the shrimp marinade -
1/2 C cream
1/4 C flaked coconut
1/4 t dried red chile flakes
2 T ground cumin
1 T ground coriander
2 cloves garlic minced
2″ piece fresh ginger grated
Juice and peel from 1 lime
salt and pepper.

I marinated for about 20 minutes then dumped it all in a
large skillet and cooked until they turned pink.

Before serving add fresh chopped cilantro.

It went great with the rice.