Shrimp With Coconut Milk and Cilantro

Course : Seafoods
Serves: 4
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1 1/2 pounds uncooked medium shrimp, peeled, deveined, shells reserved
3 cups water
3 tablespoons palm oil or butter
1 small onion chopped
2 large tomatoes seeded and chopped
1 cup canned unsweetened coconut milk
2 tablespoons fresh lime juice
1/4 cup cilantro chopped fresh
2 dashes hot pepper sauce
1 cup freshly cooked white rice -- (optional)

Preparation / Directions:

Combine shrimp shells in 3 cups water in medium saucepan. Boil until liquid is reduced to 3/4 cup about 10 minutes. Strain and set broth aside. Heat oil in heavy large saucepan over medium high heat. Add onion and saute until slightly softened, about 5 minutes. Add tomatoes and saute 1 minute. Add shrimp broth. coconut milk and lime juice' bring to boil. Add shrimp and simmer until just opaque in center, about 3 minutes. Mix in cilantro. Season to taste with hot pepper sauce, salt and pepper. If desired serve stew with rice and sprinkle with Farofa. * Canned unsweetened coconut milk is available at Indian, Southeast Asian and Latin American markets and many supermarkets. FAROFA 1/4 cup palm oil or butter 1/2 cup chopped onion 2 cups manioc flour* Heat oil in heavy large skillet over medium -high heat. Add onion and saute 2 minutes. Gradually mix in flour. Continue cooking until farofa is golden brown, stirring frequently, about 5 minutes. Transfer to bowl and cool. * Manioc flour, made from cassava (A starchy tuber), is available at many Latin American markets.

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