Free Recipe Shrimp in Coconut Milk 2

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Shrimp in Coconut Milk 2 Recipe

1-1/2 lb Large shrimp; peeled and
-deveined,
; shells reserved
3 Sprigs Fresh thyme; (3 to 4)
2 Bay leaves
2 tb Black peppercorns
1/4 c Vegetable oil
1 lg Onion; finely chopped
3 Scallions; finely chopped
1 ts Coarse salt
1/2 ts Freshly-ground black pepper
3 Garlic cloves; crushed
3 md Tomatoes; peeled, seeded
; and chopped
2 ts 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

Shrimp in Coconut Milk 2 Preparation

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 – [email protected] 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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