Shrimp in Coconut Milk

  1. Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns.
  2. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes.
  3. Strain the liquid (you should have about 1 cup) and discard the shells.
  4. Heat the oil in a large skillet over moderate heat.
  5. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes.
  6. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes.
  7. 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.
  8. Serve over white rice.

shrimp, thyme, bay leaves, black peppercorns, vegetable oil, onion, scallions, coarse salt, freshly ground black pepper, garlic, tomatoes, aji, coconut milk, peas

Taken from www.foodnetwork.com/recipes/shrimp-in-coconut-milk-recipe.html (may not work)

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