| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Medium shrimp |
| 1 |
sm |
Yellow onion; quartered |
| 1/2 |
|
Fresh lemon |
| 1 |
|
Bay leaf |
| 5 |
c |
Water |
|
|
Salt |
| 2 |
tb |
Masamam Curry Paste; (recipe from above), |
|
|
; up to 3 |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Minced onions |
| 1 |
|
Roasted red pepper; small diced |
| 1/2 |
ts |
Chopped garlic |
| 2 |
tb |
Coconut milk |
| 2 |
tb |
Chiffonade fresh Thai basil leaves |
INSTRUCTIONS
Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp
until ready to use. In a saucepan, over medium heat, combine the reserved
heads and shells, onions, lemons, bay leaf and water. Season with salt.
Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30
minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp
with the curry paste. In a saucepan, over medium heat, add the oil. When
the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add
the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the
reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to
medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the
seasonings. Remove from the heat and stir in the basil. Ladle into serving
bowls and serve.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 1105 Calories (kcal); 46g Total Fat; (38% calories from fat);
140g Protein; 24g Carbohydrate; 1035mg Cholesterol; 1054mg Sodium Food
Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC22
Converted by MM_Buster v2.0n.
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