Name: Coconut Milk Shrimp w/Jalapeño-Peach Cornbread
Ingredients: 2 lb [910 g] shrimp, shells and tails removed; 2 lb [910 g] peaches, pits removed, skins left on, and cut into a large dice; 4 garlic cloves [30 g], minced; Neutral oil; ½ tsp chili flakes (optional); 2 sprigs mint (optional); 8 sprigs cilantro; 2 limes (about 2 oz [60 ml]), zest and juice; One 13.5 oz [405 ml] can coconut milk; Pinch of salt; 2 Tbsp butter; 1 jalapeño, cut into thin rings or strips (seeds removed, if you want to limit the spice); 1 recipe Cornbread Cake Batter; 2 sprigs basil (optional); ½ in [12 mm] ginger, peeled and diced

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

It’s not that often that I cook with shrimp. They are hard to get fresh in my area and it’s hard to tell in the freezer section where the shrimp came from, how they were harvested, and most importantly, how the people working to fish and peel the shrimp were treated. The international shrimping industry is rife with stories of forced labor and inhumane practices. Traditionally, shrimp from the Gulf Coast is subject to stronger labor regulation, and so that’s a good place to start. There is