Shrimps with lemon grass and coconut milk

This recipe was inspired by a single and pointless hanging at the nearest supermarket. I was craving for something exotic and looking at the stands of seafood and vegetables. The beauty of Dubai is that you can have everything from all over the world in one place. Not an easy task to add all recipes to my list as some of the vegetables and spices are completely new for me. However I can assure you that with the next recipe you will be nicely surprised.

– 500 g baby shrimps

– 1 can coconut milk

– 5-6 sticks of lemon grass

– half root of ginger

– 1 clove of garlic

– 2 limes

– 3 very small fresh chili peppers

– 3-4 tablespoons canola oil

– salt to season

– pinch of cayenne pepper

– steamed rice for garnish

Preparation:

Preheat the oil in a frying pan and saute the chopped garlic and ginger. Add the shrimps, the chili peppers, and the lemon grass. Let it cook for 10 minutes then add the coconut milk, the juice from the limes and season with salt and cayenne pepper. Reduce the heat and cook for another 15-20 minutes until the liquid get thicker. Serve with a garnish of steamed basmati rice.