Coconut Shrimp With A Surprise

Recipe Ingredients

1 tablespoon	15ml	Corn oil or other vegetable oil
2 cups	125g / 4.4oz	Thinly-sliced leeks or onions
1		Whole tomatoes - (28 oz) - coarsely chopped,
		Liquid reserved
3 tablespoons	45ml	Undiluted orange juice concentrate
1 tablespoon	15ml	Fresh lemon juice
1/4 cup	4g / 0.1oz	Minced fresh mint or cilantro
		(or 2 tbspns dried mint leaves, crushed)
1/2 teaspoon	2.5ml	Asian chile paste (sambal oelek) - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Coconut milk, preferably reduced-fat
		(or substitute evaporated skim milk)
1 1/4 lbs	567g / 20oz	Rock shrimp or 1 1/2 lbs medium shrimp - peeled and deveined

Recipe Instructions

Seafood Alternatives: scallops, surimi crab, cubed monkfish, grouper, catfish

Heat the oil in a large heavy skillet over medium heat. Add the leeks and saute until softened, 8 to 10 minutes, stirring. Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (if using; fresh is added later), chile paste, salt and pepper. Cook the sauce, uncovered, until slightly thickened, about 10 minutes, stirring occasionally.

Stir in the coconut milk with the fresh mint, if using, and heat for 2 minutes. Add the shrimp, cover and cook until they just turn opaque, 2 to 4 minutes; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.