This stir-fry helps ease the difficulty of planning a dinner for gluten-free friends. It's excellent over coconut rice.
• 2 leeks, dark green part removed, cut in half and thinly sliced • 1 onion, cut in half and thinly sliced
• 2 cloves garlic, finely minced • 1 jalapeno pepper, finely minced (leave the seeds in if you want it hot, scrape out all or half if you prefer a milder dish)
• 1 red pepper, cut into ½-inch dice • 2 tablespoons ginger, peeled and grated on a microplane or the smallest grate size you have
• 2 cloves garlic, finely grated • 4 tablespoons olive oil
• 1 pound shrimp, peeled and deveined • ½ cup coconut milk
• olive oil • salt
Put shrimp, grated ginger and garlic, a pinch of salt, and the four tablespoons of olive oil in a bowl or plastic bag, give it a little mush (technical term) and refrigerate anywhere from 30 minutes up to five hours.
Heat oil in a large skillet over medium heat. Add leeks, onions, garlic, jalapeno, and red pepper with a pinch of salt and a grind of pepper, and cook until onions and leeks are soft, translucent, and almost creamy (about 15 minutes).
Shove the vegetables over to one side of the pot (this saves having to wash two pans) and sear your shrimp on the pan's bottom, about two minutes per side, or until the shrimp is cooked through.
Add the coconut milk and mix together.
Taste and adjust for seasoning.
Serve immediately with coconut rice.
To read more about the dinner Sophie cooked for her gluten-free friend, click here.