Another repeat performer! Far Out Feather Dust is just the right amount of spice without overpowering the shrimp and tomatoes. We made this twice in one week.
2 tablespoons EVOO
1 pound peeled and deveined extra large shrimp
1 teaspoon dried ginger or 1 tablespoon fresh peeled and minced ginger
3 garlic cloves
1-1/2 teaspoons Far Out Feather Dust
1/2 teaspoon ground cumin
1/8 crushed red pepper
2 pints cherry tomatoes – we used heirloom for extra color
3 tablespoons half & half or heavy cream
1 teaspoon honey
1/4 cup slivered almonds toasted
2 cups cooked rice – I use brown rice
1/8 cup fresh basil leaves chopped
1 tablespoon finely sliced Lemongrass greens – use the young ones
Heat oil in skillet over medium-high heat, add 1 Tablespoon EVOO and swirl to coat. Add shrimp and cook for 2 minutes on each side until done and pink. Remove shrimp and place in a small bowl and keep warm.
Add the other tablespoon EVOO to the pan and stir in garlic and ginger until fragrent. Add Far Out Feather Dust, cumin, crush red pepper, and cherry tomatoes to the pan. Cook for 4 minutes or until the tomatoes begin to break down. Stir in honey and 1/2 & 1/2 or cream. Cook 1 minute then add shrimp, basil and toasted almonds. Cook for another minute then serve over rice. Garnish with slivered Lemongrass. Yum!!!!!