This dish is best shared and eaten with some crusty french bread or maybe a pile of warm garlic naan. Just rip off a chunk of bread and scoop up some shrimp, making sure to get some of the awesome coconut and Pancetta sauce.
Sometimes for dinner, I'll cover one of my large cutting boards with charcuterie and let the rest of the guys go at it. Eating family style at the table is what I missed growing up, so now we eat together every night. Unless someone's on a timeout which has been known to happen.
You'll need to get that Pancetta nice and crispy, so saute it in some Smooth Pompeian Olive Oil. Pompeian also have a Robust Extra Virgin Olive Oil which tends to be better for salads and dressings, but both are so good you could drink them straight from the bottle. For real, I've tried it and it's not as bad as you think. Pompeian has established fantastic relationships with the farmers too so each variety is traceable from the tree to the bottle.
Once you've pan-fried the Pancetta, add the shrimp and coconut milk. Use the biggest shrimp you can find because those itty bitty shrimp just won't do, I tell ya! Simmer for a few minutes, throw on some red pepper flakes and fresh torn basil and slide the pan onto the table like a boss. Frisbee some bread and start mowing down on the easiest coconut shrimp appetizer you'll ever make!
Serve with a cold glass of Chardonnay for maximum pleasure.
This post is sponsored by Pompeian Olive Oils and Vinegars, all opinions and thoughts are my own.
An easy appetizer of shrimp sauteed with crispy Pancetta and simmered in a coconut milk sauce.
