Shrimp Braised In Coconut Milk
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
680 g
Shrimp (large about 28)2 tbsps
Lime Juice (fresh)1
Salt2 medium
Onion (thinly sliced)3 tbsps
Vegetable Oil2 cups
Whole Tomatoes (canned)3 tbsps
All-Purpose Flour1 cup
Green (sliced scallion)Directions:
1
Peel and de-vein shrimp and reserve shells
2
In a small saucepan simmer shells in water 15 minutes and pour shrimp broth through a sieve into a large measuring cup
3
Discard shells
4
While shells are simmering, in a bowl combine shrimp, lime juice, and salt, to taste, and chill, covered
5
In a large saucepan cook garlic, pepper and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes
6
Drain, seed, and chop tomatoes
7
Add flour to onion mixture and cook, stirring, 1 minute
8
Stir in tomatoes, coconut milk, and 2 cups shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes
9
Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes
10
Sprinkle shrimp mixture with scallions and cilantro and serve over rice