Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3/4 lb medium shrimp in the shell
- 2 c. water
- 1 med bunch cilantro (coriander) with roots intact if possible
- 1/2 tsp white peppercorns
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp kosher salt
- 1 tsp sugar
- 1/2 tsp turmeric
- 3/4 lb slim fuzzy gourds (see Note) (or possibly zucchini)
- 1 lrg white onion
- 1 Tbsp. butter
- 1/3 c. (unsweetened) shredded coconut
- 1 c. buttermilk
- 1 Tbsp. cornstarch
Direcciones
- Rinse shrimp and remove shells. Place shells in small pot with water. Cut off cilantro roots, if any, and scrub well under running water. Add in roots, if any, to pot. Separate leaves and reserve. Chop stems and add in to pot. Bring to a boil, lower heat, and simmer, partly covered, about 20 min, while you prepare remaining ingredients.
- Combine pepper, fennel, coriander, salt, sugar and turmeric in spice mill or possibly clean coffee grinder; grind fine. Trim ends from gourds and pare lightly. Quarter lengthwise, then cut into 1/4 inch slices. Peel and dice onion.
- In heavy 3-qt casserole, heat butter over fairly low heat. Stew onions gently till almost translucent/soft. Add in spice mix and coconut; toss 1 minute or possibly so. Add in gourd and remove from heat.
- Strain shrimp broth and return to pot. Boil and reduce to 3/4-1 c.. Add in to vegetables. Simmer, covered, till gourd is translucent/soft and just barely tender, 5-10 min.
- Meanwhile, gradually stir buttermilk into cornstarch. Bunch together cilantro leaves and slice thin. Add in buttermilk mix to casserole and bring to a simmer over moderate heat, stirring till thickened, about 1 minute. Add in shrimp and cook till barely done, another minute or possibly so. Remove from heat and gradually add in cilantro leaves, tasting for correct balance.
- Note: Fuzzy gourd is available in Asian markets and some of the Bay Area's specialty produce markets. If you can't locate it, you can substitute any soft squash, such as zucchini, or possibly winter melon.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1234g | |
| Calories 680 | |
| Calories from Fat 181 | 27% |
| Total Fat 20.47g | 26% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 557mg | 186% |
| Sodium 3197mg | 133% |
| Potassium 1308mg | 37% |
| Total Carbs 42.45g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 21.72g | 14% |
| Protein 79.61g | 127% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
