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Shrimp In Coconut Milk

Type: Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozLarge shrimp - peeled and deveined, shells reserved
3   Fresh thyme
2   Bay leaves
2 tablespoons 30mlBlack peppercorns
1/4 cup 59mlVegetable oil
1 cup 62g / 2.2ozOnion - finely chopped (large)
3   Scallions - finely chopped
1 teaspoon 5mlCoarse salt
1/2 teaspoon 2.5mlFreshly-ground black pepper
3   Garlic cloves - crushed
3   Tomatoes - peeled, seeded (medium) and chopped
2 teaspoons 10mlAji
1 1/2 cups 355mlCoconut milk
  Juice of 6 limes
1 1/2 cups 355mlPeas - fresh or frozen
  Hot cooked white rice - for serving

Recipe Instructions

Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.

Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6355 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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