Prawnsshrimps Cooked With Coconut Milk Recipes

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SHRIMP IN COCONUT MILK



Shrimp in Coconut Milk image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds large shrimp, peeled and deveined, shells reserved
3 to 4 sprigs fresh thyme
2 bay leaves
2 tablespoons black peppercorns
1/4 cup vegetable oil
1 large onion, finely chopped
3 scallions, finely chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
2 teaspoons Aji
1 1/2 cups coconut milk
Juice of 6 limes
1 1/2 cups peas, fresh or frozen

Steps:

  • Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
  • Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

PRAWNS ( SHRIMP ) IN LIME COCONUT SAUCE



Prawns ( Shrimp ) in Lime Coconut Sauce image

Make and share this Prawns ( Shrimp ) in Lime Coconut Sauce recipe from Food.com.

Provided by JustJanS

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup shredded coconut (not sweetened)
500 g large raw shrimp
1 teaspoon shrimp paste
1 cup coconut milk
1 cup water
2 stems lemon grass root, white part only finely chopped
3 kaffir lime leaves
2 teaspoons chopped red chili peppers
2 tablespoons tamarind paste
2 teaspoons fish sauce
1 teaspoon soft brown sugar
2 limes, just the zest cut into long shreds

Steps:

  • Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact.
  • Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
  • Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
  • Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.

Nutrition Facts : Calories 407.1, Fat 15.5, SaturatedFat 13.4, Cholesterol 157.5, Sodium 987.1, Carbohydrate 50.5, Fiber 1.6, Sugar 44.6, Protein 18.6

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