3 scallions; thinly sliced
2 cloves garlic; crushed
1 inch fresh turmeric root; pealed and minced
1 inch fresh ginger root; pealed and minced
2 stalks lemongrass; pealed and minced
juice of 1 lime
generous handful of fresh cilantro; finely chopped
1 lb large shrimp; raw and peeled
3 (+) Tablespoons coconut oil
If serving with brown rice; soak and rinse 1 cup of brown rice, drain, bring to a boil with 2 cups water, reduce heat and simmer 20 minutes or until all the water has absorbed and the rice is tender. While the rice is cooking:
Peel shrimp and set aside in a bowl. Prepare scallions, garlic, turmeric, ginger and lemongrass (how to prepare lemongrass in a video from the NYTimes) and place in separate a bowl. Press lime juice and set aside. Prepare cilantro and place in another bowl.
Preheat a large cast iron (or other nonstick heavy bottom pan) over medium high heat. Add coconut oil. Place shrimp in pan one at a time, don’t crowd them. When the tails start to turn orange and the edges are cooked lift to check and flip with crispy. Cook until crispy on the reverse side.
Remove the shrimp from the cooking pan and place in a shallow dish or bowl. Add more oil as needed. Repeat and continue cooking until all of the shrimp is cooked.
Reduce heat to medium and add the scallions, garlic, ginger, turmeric and lemongrass to the “shrimpy” coconut oil and stir to sauté for a couple minutes. Add the lime juice, stir and continue to sauté and additional minute. Turn off heat, add the cilantro and stir to combine. Scrape the sautéed fresh herbs onto the shrimp and toss lightly and serve immediately.
I found that the rice was done just as I completed the rest of dinner. A quick and easy to prepare meal.