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Receta Shrimp In Coconut Milk

by Global Cookbook

Ingredientes

1 1/2 lb Large shrimp peeled and deveined, shells reserved 3 x to 4 sprigs Fresh thyme 2 x Bay leaves 2 Tbsp. Black peppercorns 1/4 c. Vegetable oil 1 lrg Onion finely minced 3 x Scallions finely minced 1 tsp Coarse salt

1/2 tsp Freshly-grnd black pepper 3 x Garlic cloves crushed 3 med Tomatoes peeled, seeded and minced 2 tsp Aji 1 1/2 c. Coconut lowfat milk     Juice of 6 limes 1 1/2 c. Peas fresh or possibly frzn     Warm cooked white rice for serving

Direcciones

1. Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add in 3 c. of water, bring to a boil, reduce the heat and simmer till reduced by a third, about 30 min. Strain the liquid (you should have about 1 c.) and throw away the shells.
2. Heat the oil in a large skillet over moderate heat. Add in the onion, scallions, salt and pepper and saute/fry till soft, about 3 to 5 min. Add in the garlic, tomatoes, aji and reserved shrimp stock and simmer till thickened, about 5 min. Stir in the coconut lowfat milk, shrimp, lime juice and peas, and cook till the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 min. Serve over white rice.
3. This recipe yields 4 to 6 servings.

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