Shrimp In Coconut Milk Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Large shrimp - peeled and deveined, shells reserved |
3 | Fresh thyme | |
2 | Bay leaves | |
2 tablespoons | 30ml | Black peppercorns |
1/4 cup | 59ml | Vegetable oil |
1 cup | 62g / 2.2oz | Onion - finely chopped (large) |
3 | Scallions - finely chopped | |
1 teaspoon | 5ml | Coarse salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
3 | Garlic cloves - crushed | |
3 | Tomatoes - peeled, seeded (medium) and chopped | |
2 teaspoons | 10ml | Aji |
1 1/2 cups | 355ml | Coconut milk |
Juice of 6 limes | ||
1 1/2 cups | 355ml | Peas - fresh or frozen |
Hot cooked white rice - for serving |
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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