Title: Thai Shrimp & Vegetables
Categories: Seafood Ethnic
Yield: 1 Servings

1/4	ts	Salt
1/4	c	Lime juice (fresh)
1/2	ts	Turmeric; ground
1	c	Coconut milk (canned)
1/2	c	Celery; sliced (thinly)
1/3	c	Scallions; sliced (thinly)
2		Jalapeno peppers; seeded, minced
1/2	c	Cilantro (fresh)
2 1/2	lb	Shrimp (raw, medium-size); peeled, deveined
1/2	c	Salad dressing (Miracle Whip)

1. In a large skillet, bring 0.5 cup of the coconut milk, tomatoes, celery , scallions, peppers, lime juice, cilantro, turmeric and salt to a boil. 2 . Reduce heat and simmer 5 minutes, stirring occasionally, until celery is crisp-tender. 3. Add shrimp, cover and cook 4 to 6 minutes, stirring occas ionally, until shrimp are almost opaque in the center. 4. Stir in remainin g 0.5 cup coconut milk and the salad dressing. Simmer uncovered 1 minute l onger. Serves 6.

Contributor: unknown, unknown

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