Maria Sakellariou
September/October 2008
- 1-pound bag medium cooked and peeled shrimp
- 2–3 packages (10 ounces each) frozen Thai-style lime pilaf
- 1 can light coconut milk
- 1 jar (12 ounces) Thai green curry sauce
- Salt and pepper to taste
Thaw shrimp under cold running water. In a skillet combine shrimp, lime pilaf, coconut milk and green curry sauce. For a "soupier" dish, use two packages of pilaf. For a "drier" mix, use three. Simmer about 10 minutes until mixture is hot.