 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 1/2 pounds large shrimp, peeled and deveined, shells reserved |
3 to 4 sprigs fresh thyme |
2 bay leaves |
2 tablespoons black peppercorns |
1/4 cup vegetable oil |
1 large onion, finely chopped |
3 scallions, finely chopped |
1 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
3 cloves garlic, crushed |
3 medium tomatoes, peeled, seeded and chopped |
2 teaspoons aji |
1 1/2 cups coconut milk |
juice of 6 limes |
1 1/2 cups peas, fresh or frozen |
Directions:
1. 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.
2. 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.
|
|