3 Tsp unsalted butter
24 medium shrimp, shelled and deveined
2 Tsp finely chopped garlic
1 cup peeled, seeded and chopped tomato
1.5 cups Thai chili sauce for chicken
6 prepared corn taco shells
3 cups shredded lettuce
Shredded carrots and black sesame seeds (optional)
2 cans Thai coconut milk, unsweetened (this is way too much)
1.5 Tsp Thai fish sauce
.5 tsp turmeric
1 tsp Thai curry paste or to taste
Salt and fresh ground white pepper
Make the shrimp: In a saucepan large enough to hold all the shrimp, heat the butter and when hot, add the shrimp. Cook for 1 minute on each side. Add the garlic and when fragrant (30 seconds maximum), add the tomatoes and chili sauce. Cook for another minute or so, until the shrimp are done.
Make the sauce: In a saucepan, gently boil the coconut milk until it is thick enough to coat the back of a spoon. Add the rest of the ingredients, whisk all together, and taste for seasonings.
To serve: Place a little shredded lettuce in a taco shell, top with chopped tomato, and lay it on a plate. On top of the taco, place shrimp, spilling out of the shell, drizzle with cooking sauce, and spoon a little coconut sauce next to the shrimp. Garnish with shredded carrots and black sesame seeds, if desired.
From Sunshine Cuisine.