Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Coconut Shrimp Surprise

Yield: 4 Servings

Ingredients and directions for this recipe

1 tb Vegetable oil
2 c Leeks or onion(s)
Thinly sliced
1 cn Tomatoes, coarsely chopped
-liquid reserved
3 tb Undiluted orange
-juice concentrate
1 tb Lemon juice
1/4 c Mint or cilantro, minced or
2 tb Dried mint, crushed
1/2 ts Asian chile paste (opt)
Salt and pepper
1/2 c Coconut milk (pref light)
-or evaporated skim milk
-with coconut extract (opt)
1 1/4 lb Rock shrimp or
1 1/2 lb Medium shrimp
-shelled and deveined or
1 pk Peeled frozen shrimp *
4 c Cooked basmati rice
Or long-grain rice

* Pop frozen shrimp directly into the sauce, still frozen, and simmer
on medium heat, covered, until they just turn opaque, 4-5 min
depending on the size of the shrimp.

Heat the oil in a large heavy skillet over medium heat. Add the leeks
and saute until softened, 8-10 min, stirring. Add the tomatoes and
their juice, orange juice concentrate, lemon juice, dried mint (fresh
mint is added later), chile paste, salt and pepper. Cook the sauce,
uncovered, until slightly thickened, about 10 min, stirring
occasionally. Stir in the coconut milk with the fresh mint and heat
for 2 min. Add the shrimp, cover and cook until they just turn
opaque, 2-4 min; 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.

Simply Seafood Winter 1996

See also:
Previous recipe Coconut Shrimp On Romaine Leaves
Next recipe Coconut Shrimp W Star Fruit, Black Bean Salsa & Passion

Or try one of these recipes:
Ham & Turkey Hash With Peppery Corn Muffins
Shaker Bean Soup