Shrimp Poached in Coconut Curry Sauce

Super easy and fast meal that tastes delicious. Serve over rice with at least one veggie side to make it a complete meal.

RECIPE:
1 lb raw shrimp, peeled and de-veined
1 tbsp butter (or coconut oil for paleo)
1/2 cup dry white wine
1 can lite coconut milk
1 tbsp green curry paste
1 shallot, thinly sliced
2 cloves garlic, minced
2 tbsp fresh ginger, minced
juice of 1 lime
1/4 cup fresh cilantro, coarsely chopped
fish sauce (optional)

Heat a large skillet over medium and add butter. Once butter is melted, add sliced shallot, garlic, and ginger. Saute for 3 minutes until shallot is tender. Whisk in coconut milk, white wine, and green curry paste and crank up heat until it simmers. Add a splash of fish sauce if desired. Gently stir in shrimp and simmer for about 3-4 minutes  until pink and the tails are curled in.  Remove from heat, stir in lime juice and sprinkle with chopped cilantro.