Thai Shrimp in Spiced Coconut Sauce
from Hot & Spicy cookbook

Spices, chilies and herbs make a fragrant sauce for this Thai inspired dish. Serve over hot white rice.

24 - 30 large raw shrimp, shelled and deveined
Thai seven spice seasoning (see note below)
Juice of 1 lemon
2 Tbsp. butter
1 onion, chopped
2 garlic cloves, crushed
2 Tbsp. tomato paste
1/2 tsp. dried thyme
1/2 tsp. ground cinnamon
1 Tbsp. chopped fresh cilantro
1/2 hot chili pepper, chopped
6 oz. frozen or canned corn
1 1/4 cup coconut milk
chopped fresh cilantro, for garnish
Steamed white rice, for serving

Sprinkle the shrimp with spice seasoning and lemon juice and marinate in a cool place for an hour.

Melt the butter in a saucepan, fry the onion and garlic for 5 minutes, until slightly softened. Add the shrimp and cook for a few minutes, stirring occasionally until cooked through and pink.

Transfer the shrimp, onion and garlic to a bowl, leaving behind some of the buttery liquid. Add the tomato paste and cook over a low heat, stirring well. Add the thyme, cinnamon, cilantro and hot pepper and stir well.

Blend the corn (reserving about 1 tablespoon) in a blender or food processor with the coconut milk. Add to the pan and simmer until reduced. Add the shrimp and reserved corn, and simmer for 5 minutes. Serve hot, garnished with cilantro and with a dish of hot white rice on the side.

Tip: Make a stock from the shrimp shells, by simmering in water for about an hour until the liquid is reduced, and use in place of some of the coconut milk.

Serves 4

Note: Thai seven-spice seasoning is a hot spicy mixture containing chili powder, garlic, ginger, coriander seed, lemon peel, black pepper, and some cinnamon, cloves or star anise.