Old San Juan Shrimp Recipe - Cooking Index
1 tablespoon | 15ml | Olive oil |
1/4 teaspoon | 1.3ml | Crushed red pepper |
1/4 lb | 113g / 4oz | Snow peas - cut in thin strips |
1/4 cup | 59ml | Light rum |
3/4 cup | 177ml | Chicken broth |
1 teaspoon | 5ml | Cornstarch |
1 1/2 teaspoons | 7.5ml | Grated ginger root |
1 tablespoon | 15ml | Minced parsley |
3/4 teaspoon | 3.8ml | Salt |
2 teaspoons | 10ml | Carrot - cut in thin strips (medium) |
1/2 cup | 118ml | Unsweetened coconut milk |
1 lb | 454g / 16oz | Medium shrimp - peeled and deveined |
1 tablespoon | 15ml | Lime juice |
Heat oil in nonstick skillet over medium-high heat. Add snow peas and carrots and cook 2 minutes, stirring frequently. Add shrimp, ginger, salt and red pepper.
Cook, stirring, until shrimp are pink and just firm to the touch, about 2 minutes. Stir in rum and cook 1 minute longer.
Combine broth, coconut milk, lime juice and cornstarch until smooth; add to shrimp mixture. Bring to a boil over high heat; boil 1 minute. Stir in parsley. Serve over cooked rice.
Source:
Rums of Puerto Rico
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