Receta Coconut Capellini
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 6

Ingredientes

2 Tbsp. extra virgin olive oil
2 tsp chopped garlic
1 Tbsp. chopped ginger root
1 tsp dry red pepper flakes
2 can coconut lowfat milk - (14 ounce ea)
1 1/2 tsp grnd turmeric
1 Tbsp. brown sugar or possibly to taste Salt to taste Freshly-grnd black pepper to taste

1 1/2 lrg carrots peeled, and thinly sliced
2 x red bell peppers thinly sliced
1 sm broccoli head cut small pcs
3/4 lb capellini
2 Tbsp. vegetable oil
1 1/2 lb peeled deveined shrimp Minced cilantro or possibly green onions for garnish

Heat the extra virgin olive oil in a 3-qt saucepan over medium heat. Add in the garlic, ginger and red pepper flakes and cook till fragrant, 1 minute. Add in the coconut lowfat milk and turmeric, bring to a boil, then reduce the heat to low and simmer till the mix thickens slightly and has the consistency of half-and-half, about 30 min. Stir in the brown sugar and season to taste with salt and pepper.
Meanwhile, fill a large saucepan with water and bring to a boil. Add in 1 Tbsp. of salt. Add in the carrots and blanch 2 min. Remove to a bowl of ice water. Add in the bell peppers to the boiling water and blanch 2 min, then remove to the bowl of ice water; do the same for the broccoli. Drain the vegetables and set aside.
Bring another saucepan full of water to boil and add in 1 Tbsp. of salt. Add in the pasta and cook till al dente, about 2 min. Drain and keep hot.
Heat the vegetable oil in a wok or possibly large skillet over medium-high heat. Add in the shrimp and cook, stirring, till it turns opaque, 3 to 5 min. Add in the reserved vegetables and cook till heated through. Add in the finished sauce and cook till slightly reduced, about 1 minute. Add in the pasta and toss to coat. Serve garnished with the cilantro or possibly green onions. This side dish goes well with chicken or possibly shrimp.
This recipe yields 6 servings.