Coconut milk (pref light) or evaporated skim milk with coconut extract (opt)
1 1/4
lb
Rock shrimp or
1 1/2
lb
Medium shrimp shelled and deveined or
1
pk
Peeled frozen shrimp *
4
c
Cooked basmati rice
Or long-grain rice
INSTRUCTIONS
* Pop frozen shrimp directly into the sauce, still frozen, and simmer on
medium heat, covered, until they just turn opaque, 4-5 min depending on the
size of the shrimp.
Heat the oil in a large heavy skillet over medium heat. Add the leeks and
saute until softened, 8-10 min, stirring. Add the tomatoes and their juice,
orange juice concentrate, lemon juice, dried mint (fresh mint is added
later), chile paste, salt and pepper. Cook the sauce, uncovered, until
slightly thickened, about 10 min, stirring occasionally. Stir in the
coconut milk with the fresh mint and heat for 2 min. Add the shrimp, cover
and cook until they just turn opaque, 2-4 min; the shrimp will continue to
cook on standing, so avoid overcooking. Spoon the rice into individual
bowls and ladle the shrimp and sauce on top.
Simply Seafood Winter 1996
Posted to MM-Recipes Digest V3 #284
Date: Thu, 17 Oct 1996 04:39:00 -0500
From: Bobbi Zee <zpegasus@tsrcom.com>
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”
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