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Shrimp In Coconut Milk

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Large shrimp - peeled and deveined, shells reserved

  2. 3 Fresh thyme

  3. 2 Bay leaves

  4. 2 tablespoons 30ml Black peppercorns

  5. 1/4 cup 59ml Vegetable oil

  6. 1 cup 62g / 2 1/5oz Onion - finely chopped (large)

  7. 3 Scallions - finely chopped

  8. 1 teaspoon 5ml Coarse salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 3 Garlic cloves - crushed

  11. 3 Tomatoes - peeled, seeded (medium) and chopped

  12. 2 teaspoons 10ml Aji

  13. 1 1/2 cups 355ml Coconut milk

  14. Juice of 6 limes

  15. 1 1/2 cups 355ml Peas - fresh or frozen

  16. Hot cooked white rice - for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 to 6 servings.

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