Thai Coconut Shrimp With Sesame Noodles

Recipe Ingredients

1 lb	454g / 16oz	Raw medium shrimp
2 cups	474ml	Small button mushrooms
		Cooking spray - as needed
4		Fresh garlic cloves - finely minced
		Or pressed
1/4 cup	36g / 1.3oz	Chopped fresh purple or green basil
1/4 cup	10g / 0.4oz	Chopped fresh mint leaves
1/4 cup	15g / 0.5oz	Chopped green onions
		Sauce
1 cup	237ml	Evaporated nonfat skim milk
2 teaspoons	10ml	Imitation coconut extract
3/4 tablespoon	11ml	Best-quality peanut butter
1 tablespoon	15ml	Sake or dry sherry
1/4 teaspoon	1.3ml	Chinese chili sauce
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Lime juice
		Sesame Noodles
6 oz	170g	Oriental noodles, capellini,
		Vermicelli, etc. - broken in half
1 teaspoon	5ml	Chicken base or bouillon
1/4 teaspoon	1.3ml	Salt - (to 1/2 tspn)
1/2 cup	118ml	Hot water
2 teaspoons	10ml	Dark Oriental sesame oil
2		Green onions - (to 3) - thinly sliced
		On the diagonal

Recipe Instructions

Shell and devein shrimp. Pat dry and refrigerate until ready to cook.

Wipe mushrooms clean and trim off ends of stems. Set aside.

For Sauce: Combine evaporated milk with imitation coconut extract, peanut butter, sake or sherry, chili sauce and salt. Set aside.

Combine cornstarch with an equal amount of water and set aside.

Preheat a stick resistant pan, lightly sprayed with cooking spray over medium-high heat for 1 to 2 minutes. Add garlic and saute a few seconds, then add shrimp. Stir-fry shrimp for 2 minutes, then add mushrooms, basil, mint and green onions. Stir-fry 30 seconds, then add sauce mixture. When mixture comes to a low boil, stir in a little of the corn starch mixture to lighly thicken. Stir in lime juice and serve immediately over Sesame Noodles.

For the Sesame Noodles: Slice green onions and set aside. Mix chicken base or bouillon with water, add sesame oil and set aside.

Cook noodles according to package directions, rinse and drain well.

While noodles are draining, lightly spray a non-stick pan with cooking spray and pre-heat on medium for 2 minutes. Add noodles to pan with chicken broth mixture and green onions, stir-fry until heated through, 2 to 3 minutes. Serve hot.

This recipe yields ?? servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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