Title: Shrimp in Coconut Milk
Categories: Toohot08
Yield: 4 servings

1 1/2 lb Large shrimp; peeled and
-deveined,
; shells reserved
3 Sprigs Fresh thyme; (3 to 4)
2 Bay leaves
2 tb Black peppercorns
1/4 c Vegetable oil
1 lg Onion; finely chopped
3 Scallions; finely chopped
1 ts Coarse salt
1/2 ts Freshly-ground black pepper
3 Garlic cloves; crushed
3 md Tomatoes; peeled, seeded
; and chopped
2 ts Aji
1 1/2 c Coconut milk
Juice of 6 limes
1 1/2 c Peas; fresh or frozen
Hot cooked white rice; for
-serving

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. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6355 broadcast 01-29-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-04-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.