Shrimp In Coconut Milk
| 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 | T | Black peppercorns |
| 1/4 | c | Vegetable oil |
| 1 | Onion, finely chopped | |
| 3 | Scallions, finely chopped | |
| 1 | t | Coarse salt |
| 1/2 | t | Freshly-ground black pepper |
| 3 | Garlic cloves, crushed | |
| 3 | Tomatoes, peeled seeded | |
| and chopped | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 665
Calories From Fat: 344
Total Fat: 39.9g
Cholesterol: 214.3mg
Sodium: 1736.8mg
Potassium: 807.1mg
Carbohydrates: 48.8g
Fiber: 7.1g
Sugar: 6.3g
Protein: 32.2g