About the Recipe
West African Ginger Shrimp is a kissing cousin to South West Louisiana Shrimp Creole. It uses a blend of West African spices, ginger combined into West African tomato stew and sweet creamy coconut milk.
3 garlic cloves, minced
1 tablespoon grated fresh ginger root
1 tablespoon olive oil
1 can (28 ounces) petite diced tomatoes, drained
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Hot cooked rice
Minced fresh cilantro, optional
1. Place garlic, ginger, and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.
2. In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
3. Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.