Coconut Poached Shrimp with Bok Choy

Bring on the Bok Choy! This wonderful little veggie is somewhat of an unknown and under-appreciated flavor bomb. You will surely enjoy this delightful treat.

[recipe servings=4 time=25 Minutes difficulty=easy]

[recipe-ingredients]

1 Tablespoon Canola Oil

1 Shallot, Sliced Thinly

2 Garlic Cloves, Minced

1 Inch Fresh Ginger, Minced or Grated

Salt, to Taste

25 ounces Full-Fat Coconut Milk

2 Makrut Lime Leaves, Optional

2 Cups Chicken Stock

1 Teaspoon Honey

1 Teaspoon Chile Garlic Sauce, to Taste

2 Teaspoons Fish Sauce

1 Large or 3 Small Heads Bok Choy, Cored and Sliced
Thinly

1 Pound Medium Shrimp, Peeled and Deveined, Thawed
if Frozen

3 Scallions, Sliced Thinly, Divided

1 Lime, Juiced

Fresh Cilantro, Minced

[/recipe-ingredients]

[recipe-directions]

1. Heat the oil
   in a saucepan over medium-low heat. Add the shallot, garlic, ginger, and a
   pinch of salt, and cook, stirring until soft, about 4 minutes.
2. Add the
   coconut milk, lime leaves, chicken stock, honey, chile garlic sauce, and
   fish sauce. Stir to combine and bring to a simmer.
3. Add the bok
   choy and scallion whites. Simmer for one minute. Then add the shrimp and
   cook for 2 minutes more, until the shrimp are bright pink and cooked
   through and the bok choy is wilted. Squeeze in the lime juice, starting
   with half and adding more as needed. Season with more salt and/or chile
   garlic sauce.
4. Transfer to
   serving bowls and top with scallion greens and fresh cilantro.

[/recipe-directions]

[/recipe]