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Coconut Milk Shrimp! Recipe | |
Seafood | |
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Ingredients:
Shrimp in Coconut-milk Sauce serves 4 1-1/2 cups boiling water 2 tablespoons butter 1 pound medium shrimp 1 tablespoon onion, chopped 2 tablespoons rice flour 2 tablespoons cold water 1 tablespoon coconut cream, sweetened can salt & pepper to taste 1 ea. Coconut, grated
Directions:
Combine grated fresh coconut and boiling water. Let it stand for 15 minutes; strain, pressing liquid from solids. Reserve 1/2 cup of the coconut meal and all the juice separately. Heat butter in 9 inch skillet over medium-low heat until foam recedes. Add shrimp and onion. Cook stirring constantly, 3 minutes. Season to taste with salt & pepper. Remove shrimp and reserve. Pour reserved coconut juice into skillet; heat to boiling. Mix rice flour and cold water in small bowl; stir into heated coconut juice. Cook over medium heat, stirring constantly, until thickened, about 4 minutes; reduce heat. Simmer covered 10 minutes. Stir in sweetened cream of coconut (optional) and reserved shrimp. Heat until hot. Taste and adjust seasonings. Stir in 1/2 cup of reserved coconut meat. Serve immediately. | |