 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I got this recipe from courtesy of Gourmet, December 2002...made this for dinner Sunday I followed these instructions to a T and boy oh boy this was fantastic served over basmati rice...I truly highly recommend this.... Ingredients:
1 1/4 lbs large shrimp, in shell peeled and deveined (21 to 25 per lb) |
1/4 teaspoon black pepper |
1 1/2 teaspoons salt |
2 garlic cloves, minced |
1/4 cup fresh lemon juice |
1 (15 1/2 ounce) can diced tomatoes with juice |
1 medium onion, finely chopped |
1 green bell pepper, finely chopped |
1 1/2 tablespoons olive oil |
1/2 teaspoon cayenne |
5 tablespoons coarsely chopped fresh cilantro |
1 cup well-stirred canned unsweetened coconut milk |
1 tablespoon palm oil (dende oil) |
Directions:
1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
2. Purée tomatoes with juice in a blender until smooth.
3. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
4. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
5. * Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
6. Makes 6 servings.
7. Gourmet.
8. December 2002.
|
|