Shrimp in Coconut and Nut Cream |
|
 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
From South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. Ingredients:
2 1/4 cups breadcrumbs |
7 tablespoons coconut milk |
2 lbs shrimp |
1 2/3 cups stock |
2 large tomatoes, chopped |
1 onion, quartered |
2 red chilies, seeded and chopped |
4 1/2 ounces dried shrimp |
3 tablespoons oil |
2 garlic cloves, crushed |
1 ounce fresh gingerroot, grated |
3/4 cup roasted peanuts |
1/2 cup cashews |
4 tablespoons coconut cream |
1 lime, juice of |
salt |
pepper |
fresh cilantro, chopped |
hot chili oil |
Directions:
1. place the breadcrumbs in a bowl and stir in the coconut milk. leave to soak for at least 30 minutes.
2. puree in a blender or food processor, then scrape into a bowl and set aside.
3. Meanwhile, peel the fresh shrimp and set aside in a cool place.
4. place the shells in a pan an dadd the stock and tomatoes.
5. Bring to a boil and simmer over low heat for 30 minutes, strain into a bowl, pressing the shells against the side of the colander or sieve to extract as much of the flavor as possible.
6. Reserve the stock, discard the shells.
7. Put the onion, chiles and dried shrimp in a blender or processor and blend to a puree.
8. Scrape into a large pan and stir in the oil.
9. Cook over very low heat for 5 minutes.
10. add the garlic and ginger and cook for another 2 minutes.
11. grind the peanuts and cashews in a processer till they become a fine powder.
12. Stir into the pan and cook for about 1 minute more.
13. stir in the breadcrumb puree and shrimp stock.
14. Stir over low heat for 3 minutes, till shrimp are cooked through and the mixture resembles a thin porridge.
15. If necessary, stir in a little water.
16. season with salt and pepper to taste.
17. serve immediately, adding a scattering of chopped cilantro and a couple of drops of chili oil over each portion.
18. serve with cooked rice.
|
|