| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Niger |
Toohot08 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Large shrimp; peeled and deveined, |
|
|
; shells reserved |
| 3 |
|
Sprigs Fresh thyme; (3 to 4) |
| 2 |
|
Bay leaves |
| 2 |
tb |
Black peppercorns |
| 1/4 |
c |
Vegetable oil |
| 1 |
lg |
Onion; finely chopped |
| 3 |
|
Scallions; finely chopped |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 3 |
|
Garlic cloves; crushed |
| 3 |
md |
Tomatoes; peeled, seeded |
|
|
; and chopped |
| 2 |
ts |
Aji |
| 1 1/2 |
c |
Coconut milk |
|
|
Juice of 6 limes |
| 1 1/2 |
c |
Peas; fresh or frozen |
|
|
Hot cooked white rice; for serving |
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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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