Garlic Shrimp Stir Fry

This was so good, I wish I had made double the amount. The good news is that it is seriously easy to make and it tastes just as good (well, better) than take out Garlic Shrimp. I only made two servings, but I had leftover sauce, so I'm writing down the sauce recipe as I made it and doubling the shrimp and veggies to make four servings total.

-Amanda

Garlic Shrimp Stir Fry

3 large cloves of garlic (at least 1 tbsp minced)
1 tbsp butter
2 tbsp flour (I used whole wheat, which worked fine)
1 can of Coconut Milk
salt
about 24 shrimp
10-12 mushrooms, I used baby bella
1 cup of sugar snap peas
1 can of baby corn, rinsed and drained
brown rice, prepared according to package directions

To make the sauce, mince up three large cloves of garlic. In a small pan, melt butter. Add the garlic. Add flour and whisk until the butter is absorbed into the flour. Pour in the can of coconut milk. (If you've never used canned coconut milk before, the solids will have floated to the top, so it won't look liquid. Pour the solid and the liquid part into the pan and it will melt fast enough.) Add salt to taste. Bring to a simmer until sauce thickens a bit. Turn off heat and set aside.

In a large skillet coated with oil, saute mushrooms, sugar snap peas and rinsed and drained baby corn. When the vegetables are tender, remove to a bowl. Add shrimp and cook until almost done. Add vegetables back in and pour over sauce. Serve with brown rice.