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Receta Coconut Shrimp With A Surprise
by Global Cookbook

Coconut Shrimp With A Surprise
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Ingredientes

  • 1 Tbsp. corn oil or possibly other vegetable oil
  • 2 c. thinly-sliced leeks or possibly onions
  • 1 can whole tomatoes - (28 ounce) coarsely minced, liquid reserved
  • 3 Tbsp. undiluted orange juice concentrate
  • 1 Tbsp. fresh lemon juice
  • 1/4 c. chopped fresh mint or possibly cilantro (or possibly 2 tbspns dry mint leaves, crushed)
  • 1/2 tsp Asian chile paste (sambal oelek) (optional) Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. coconut lowfat milk, preferably reduced-fat (or possibly substitute evaporated skim lowfat milk)
  • 1 1/4 lb rock shrimp or possibly 1 1/2 lbs medium shrimp peeled and deveined

Direcciones

  1. Seafood Alternatives: scallops, surimi crab, cubed monkfish, grouper, catfish Heat the oil in a large heavy skillet over medium heat. Add in the leeks and saute/fry till softened, 8 to 10 min, stirring. Add in the tomatoes and their juice, orange juice concentrate, lemon juice, dry mint (if using; fresh is added later), chile paste, salt and pepper. Cook the sauce, uncovered, till slightly thickened, about 10 min, stirring occasionally.
  2. Stir in the coconut lowfat milk with the fresh mint, if using, and heat for 2 min. Add in the shrimp, cover and cook till they just turn opaque, 2 to 4 min; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top.
  3. This recipe yields 4 servings.
  4. Comments: Delicious rock shrimp are quick and easy because theyre sold already shelled and deveined. Inspired by James Beards Fresh Tomato Soup, this chunky shrimp sauce uses Beards surprise ingredient - orange juice concentrate. Serve shrimp over fluffy, steaming rice with a fennel, orange and snap pea salad and crusty garlic bread.