Indonesian Chili Shrimp

For some reason, Cafe Drake is shrimp obsessive this winter, an altogether new experience for us. A seafood we generally leave to restaurants, and not a particular favorite, we're discovering the incredible versatility of these shellfish, and especially entranced by their shockingly short cooking time. The recipe below has become a new favorite - easy enough to prepare while sleepwalking, fine enough to serve to the best of company. Have plenty of rice to soak up the sauce and a salad to add some green crunch.

INDONESIAN CHILI SHRIMP

1 inch of ginger, peeled and chopped / about 1 lb. of raw shrimp, shelled and de-veined / 2 T. peanut oil / 2 garlic cloves, chopped / 4 shallots, minced / 3 fresh hot chiles of choice / 2/3 cup coconut milk / 1 t. ground coriander / chopped cilantro for garnish / salt to taste

1. Heat oil and stir-fry over a medium flame: ginger, garlic, shallots and chiles. Cook for 4 minutes.


2. Add shrimp and cook for 3 minutes.


3. Add coconut milk, coriander and some cilantro, season with salt and bring to a boil.


4. Reduce heat and simmer VERY gently for 4-5 minutes.
5. Serve as soon as possible.