Thai shrimp and vegetables

Bereiding

1/4 theelepel(s) salt 1/4 cup lime juice (fresh) 1/2 theelepel(s) turmeric; ground 1 cup coconut milk (canned) 1/2 cup celery; sliced (thinly) 1/3 cup scallions; sliced (thinly) 2 single (

0.5 ounce) jalapeno peppers; seeded, minced 1/2 cup cilantro (fresh) 2 1/2 pound shrimp (raw, medium-size); peeled, deveined 1/2 cup salad dressing (Miracle Whip) 1. In a large skillet, bring

0.5 cup of the coconut milk, tomatoes, celery, scallions, peppers, lime juice, cilantro, turmeric and salt to a boil.

2. Reduce heat and simmer 5 minutes, stirring occasionally, until celery is crisp-tender.

3. Add shrimp, cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are almost opaque in the center.

4. Stir in remaining

0.5 cup coconut milk and the salad dressing. Simmer uncovered 1 minute longer.