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All right, we we now have our shrimp off, and we're not going to season this, because
we have so many flavorful spices in our mixture that we don't really need to do that. So,
we're going to bring this back, and we're going to turn up our heat just a little bit
to about seven. Bring it back. We want to get it to a simmer, because we're going to
take our shrimp, and we're going to cook em' in here. Now, when we put our shrimp in, we're
not going to discard our plate like we normally would, because we're only going to cook this
about halfway till it's done, because we're then going to scoop them out, and then we're
going to be adding coconut milk. So we're going to go ahead and drop our shrimp in here,
and again, save the plate. Then we're going to be stirring with a slotted spoon, and that
way we can pick them out. We want to cover the shrimp in the juices so that they'll cook.
So you can cook this anywhere from thirty seconds to a minute and a half until they're
pink, and you don't really want to go any more than that or your shrimp will end up
being rubbery. Go ahead and stir them. Coat them with all the spices. And again, you want
to cook them until they're about halfway done, and then you want to go ahead and pull them
out.