Coconut Curry Shrimp

by Della
(Wilmington, NC)

My favorite recipe with wine in it is most definitely my low fat coconut curry shrimp (it is exactly as good as it sounds, too). I am from Wilmington, NC, right off the Eastern coast and I was raised with loads and loads of fresh seafood. My mom and grandma put wine in a lot of the foods they make, and they have passed this delicious technique down to me. I find this has added a lot to my cooking and I've started to experiment with wine in lots of my recipes. The one I'm describing now, the coconut shrimp recipe, calls for only 1 tablespoon of dry sherry (sake works as well) but it adds wonders to the flavor(s). The great thing about this recipe is it only takes about a half hour to prep and make, which is great for busy working moms or families trying to eat in more often to save some cash. I serve the dish with garlic and ginger, and since it's low-fat Thai inspired it's also super healthy compared to most meals. The recipe also calls for the following (may have to be adjusted considering how much you are trying to make-this will serve about 4 smaller servings): 1 lb of raw shrimp - 1 tablespoon of either dry sherry or saki - light soy sauce (about 1/2 tablespoon) - 1 tablespoon ginger - 1 tablespoon AND an additional teaspoon of cornstarch - I am a fan of garlic, but it goes a long ways, so I typically use about 3 cloves or so of garlic -dash of curry,mix, marinade....roll shrimp in coconut deep fry briefly. A yellow pepper and any other tasty morsals you think will add to this already wonderful meal.