Seared Shrimp with Coconut Carrot Cream Over Basmati Rice

Ingredients: (Yield: 12 servings)

4 oz Butter
3/4 cup Scallions
1 tbsp Garlic, minced
1 tbsp Ginger, ground
24 oz Coconut Milk
24 oz Wild Veggie Carrot
1 tbsp Chili Garlic Sauce
1 tbsp Salt
1 tsp White Pepper
4 oz Sesame Oil
36 each Shrimp, peeled and deveined
Cilantro, minced – garnished
6 cups Basmati Rice, cooked

Preparation:

• Heat butter in saucepan, add scallions and garlic, sweat
• Stir in ginger
• Add coconut milk and Wild Veggie Carrot, simmer for 15 minutes
• Season with chili garlic sauce, salt and pepper
• In a separate sauté pan heat sesame oil and sauté shrimp
• Add sauce and simmer for 2 minutes
• Serve over cooked Basmati rice and garnish with cilantro