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Coconut–Lemon Grass Shrimp with Rice
Ingredients
  • subheading: 1:
  • CUP COCONUT MILK
  • CUP UNSALTED, ROASTED MACADAMIA NUTS
  • subheading: 3:
  • STALKS LEMON GRASS, TRIMMED TO THE LOWER 5 TO 6 INCHES, DRY OUTER LAYERS DISCARDED, ROUGHLY CHOPPED
  • subheading: 1:
  • 2-INCH PIECE FRESH GINGER, PEELED AND CUT INTO 3 PIECES
  • subheading: 1:
  • TABLESPOON GROUND TURMERIC
  • subheading: 1:
  • TEASPOON PACKED LIGHT BROWN SUGAR
  • subheading: 1½:
  • POUNDS EXTRA-LARGE SHRIMP, PEELED, DEVEINED, TAILS REMOVED AND RESERVED, PATTED DRY
  • KOSHER SALT AND GROUND WHITE PEPPER
  • subheading: 2:
  • TABLESPOONS COCONUT OIL (PREFERABLY UNREFINED), DIVIDED
  • subheading: 2:
  • FRESNO CHILIES, STEMMED, HALVED, SEEDED AND SLICED INTO THIN HALF RINGS
  • subheading: 2:
  • TEASPOONS GRATED LIME ZEST, PLUS 2 TABLESPOONS LIME JUICE
  • COCONUT RICE, TO SERVE
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