Coconut Curried Shrimp with Radish Wedges

Servings: 4Author Notes: Radishes are the “bridesmaids” of vegetables. Always a garnish, never a dish. Well, with the help of the Radish Council, who gave us some great recipes like this one, we’re hope to change all that.

2 teaspoons cornstarch
2 tablespoons vegetable oil
1 cup slices green bell pepper
1 pound large shrimp, peeled and devained
1 tablespoon curry powder
1/2 cup cream of coconut
1/4 cup fresh lime juice
3/4 teaspoons salt
pinch of cayenne pepper
1 1/2 cups quartered radishes
steamed rice (optional)

Combine cornstarch and 1/2 cup water in a small bowl. Set aside.

Heat oil until hot in a large skillet or wok. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.

By Radish Council
Posted July 23rd, 2007 Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

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