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Found on cooking.nytimes.com
| Title: | Sautéed Shrimp With Coconut Oil, Ginger and Coriander Recipe |
| Descrition: | I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander. |
Sautéed Shrimp With Coconut Oil, Ginger and Coriander
Seafood
Produce
Condiments
Baking & Spices
Oils & Vinegars
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Found on cooking.nytimes.com
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Sautéed Shrimp With Coconut Oil, Ginger and Coriander Recipe
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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