Shrimp with Pineapple and Coconut Milk

An Asian Shrimp Delight

For those who love Asian food, you might have already tried various dishes with coconut milk as the ingredient. This is one of them. I believe you will find this dish as much a delight as many Southeast Asians do.

Ingredients:

(Serves 2-3 people)

Moringa Leaves

1/4 Kg of Medium Sized Shrimps                       

2 bunches of Moringa leaves (detached from the stems)                                                               

1 or 2 pieces of long green chili pepper (jalapeňos)                                                     

1/2 thumb size ginger - minced                           

4 cloves of garlic - minced

1 medium sized red onion

3-4 table spoons of butter

Salt and Pepper (a pinch or two)

Pineapple sliced into bite size (with or without its juice)

Freshly grated coconut meat (one coconut)

1 1/2 cups of warm water 

Procedure:

Coconut milk

1. Put the grated coconut meat in a bowl. 

2. Pour the water into it. 

3. Test the heat with your hand and once okay squeeze the coconut milk.

4. Set aside the freshly squeezed coconut milk.

For the Dish

1. Put the butter in a saucepan. 

2. As it heats, put the onions in. Let it sweat but not caramelized.

3. Put in the garlic and stir a bit.

4. Spread the minced ginger in the pan, then put the shrimp over it.

5. Wait for the shrimp to turn orange, then turn over to the other side.

6. Add the coconut milk, pineapple, green chili, salt and pepper to taste.

7. Let it simmer a bit then add the Moringa leaves and continue simmering for around 3-4 minutes.

8. Turn the heat off. Serve and enjoy. 

You may opt to add a little fish sauce or more chili if desired. 

Hope you enjoy this dish as much as I did. 

- Till Next Time