Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds large shrimp, peeled and deveined, shells reserved

  2. 3 to 4 sprigs fresh thyme

  3. 2 bay leaves

  4. 2 tablespoons black peppercorns

  5. 1/4 cup vegetable oil

  6. 1 large onion, finely chopped

  7. 3 scallions, finely chopped

  8. 1 teaspoon coarse salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 3 cloves garlic, crushed

  11. 3 medium tomatoes, peeled, seeded and chopped

  12. 2 teaspoons Aji

  13. 1 1/2 cups coconut milk Juice of

  14. 6 limes

  15. 1 1/2 cups peas, fresh or frozen

Instructions Jump to Ingredients ↑

  1. 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.


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