 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
From The Art Lover's Cookbook which is a collection of recipes published by the Summit Art Center in NJ as a fundraiser. I haven't made this one yet. Hope you like it. Ingredients:
2 lbs raw shrimp, shelled and deveined |
2 teaspoons salt |
1 garlic clove, crushed |
1 tablespoon lemon juice |
1/2 teaspoon black pepper |
3 drops tabasco sauce |
3 medium onions, chopped |
1 tablespoon olive oil |
1/4 cup fresh parsley, chopped |
2 bay leaves |
4 tomatoes, peeled |
1 (13 1/2 ounce) can coconut milk |
2 tablespoons cornstarch |
Directions:
1. Marinate shrimp in a mixture of salt, lemon juice, garlic, Tobasco sauce and pepper for at least 1 hour.
2. Brown onions in oil; add parsley and bay leaves, tomatoes and shrimp.
3. Cook 5-10 minutes (do not overcook!).
4. Remove pot from stove burner and add coconut milk gently.
5. Return to low heat and thicken sauce with some corn starch.
6. Serve with rice and okra.
|
|