Description
This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (bird) created this recipe (that i was inspired by) from a buffet item at chef lin's chinese buffet in chattanooga, tn. At chef lin's i would grab this up by the bowlful. 🙂
Ingredients
- Olive Oil
- Jumbo Shrimp
- Green Onion
- Amaretto Liqueur
- Coconut Milk
- Heavy Cream
- Sugar
- Coconut Extract
- Vanilla Extract
Instructions
- Heat the olive oil in a frying pan or wok over medium-high heat
- Saute the shrimp for 2-3 minutes
- Add green onion and carefully add the amaretto
- Cook 1-2 minutes more until shrimp begins to caramelize
- Remove the shrimp from the pan and set aside
- Add heavy cream, coconut milk, and sugar to the pan
- Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half
- Add shrimp back into pan along with the coconut and vanilla extracts
- Simmer 1-2 more minutes and serve