- 3/4 C water
- 2 C fresh or dried grated coconut
- 2 lbs. fresh shrimp, shelled and cleaned
- 2 onion, finely chopped
- 3/4 tsp, dried ground chili peppers
- 1 tsp salt
- 1/2 C heavy cream
Combine the water and coconut in a saucepan. Bring to a boil, remove from the heat and soak for 30 minutes. Press al the liquid from the coconut and discard the pulp.
Place the shrimp in a saucepan, add the coconut milk, onions, chili peppers salt and cream. Cook over low heat for 20 minutes.
Adjust seasonings and serve hot.
If you use a fresh coconut you may serve mixture in the scooped out shell.
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Source: Own Collection
Submitted By: Sandy Wells