Coconut Ginger Shrimp *Vegan Hint*

First words out of my husbands mouth when he tasted this:  "Can this go into our regular rotation?"  Which was followed with, "I want the leftovers for lunch!"  This dish reminded me of something you could get from a Thai restaurant.  You could use chicken or even scallops in place ofthe shrimp.  *Vegans could try it with  tofu!*  I served it over Basmati rice.  To make this you will need:
4 cloves garlic, peeled

2 inch cube of ginger (about 30 grams), roughly chopped

1 tablespoon olive oil

2 tablespoons butter

1 red pepper cut in strips

1 4 oz. package of sugar snap peas (deveined)

1/2 of a large onion, cut in half moons

1/2 cup shredded carrot

2 cans coconut milk, not shaken

2 tablespoons cornstarch

1 1/2 pound large shrimp cleaned and deveined

For the Spice Blend:

1/2 teaspoon ground pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons ground tumeric

1 teaspoon salt

1.)  In a small bow, mix together the spice blend. Set aside.

2.)  In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.

3.)  In a large saucepan over medium heat, heat the olive oil and the butter.  Add all the vegetables and start to sauté them (about 5 minutes until they are tender).  Add the garlic/ginger paste and cook for another 2 minutes.  Add the spice blend.

4.)  Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the vegetables.  Mix the cornstarch with the coconut cream.  Add to the mixture to thicken it. 

5.)  Add the shrimp and cook until the shrimp have turned pink and are done.