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West African Ginger Shrimp

Prep Time:

30 minutes

Cook Time:

30 minutes





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.

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