Coconut Shrimp Surprise
Yield
1 batchPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
leeks
or onion(s), thinly sliced |
|
| 1 | can |
tomatoes
coarsely chopped, liquid reserved |
*
|
| 3 | tablespoons |
orange juice, concentrated
undiluted |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
mint leaves
or cilantro, minced or 2 tb dried mint crushed |
*
|
| ½ | teaspoon |
thai chili paste
asian, optional |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
coconut milk
(pref light), or evaporated skim milk, with coconut extract (opt) |
|
| 1 ¼ | pounds |
shrimp
rock or, 1 1/2 lb medium shrimp, shelled and deveined or, 1 pk peeled frozen shrimp |
|
| 4 | cups |
basmati rice
cooked, or long grain rice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
leeks
or onion(s), thinly sliced |
|
| 1 | can |
tomatoes
coarsely chopped, liquid reserved |
*
|
| 45 | ml |
orange juice, concentrated
undiluted |
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
mint leaves
or cilantro, minced or 2 tb dried mint crushed |
*
|
| 2.5 | ml |
thai chili paste
asian, optional |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
coconut milk
(pref light), or evaporated skim milk, with coconut extract (opt) |
|
| 567 | g |
shrimp
rock or, 1 1/2 lb medium shrimp, shelled and deveined or, 1 pk peeled frozen shrimp |
|
| 946 | ml |
basmati rice
cooked, or long grain rice |
|
Directions
Note: Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4 to 5 min depending on the size of the shrimp.
Heat the oil in a large heavy skillet over medium heat.
Add the leeks and sauté until softened, 8 to 10 min, stirring.
Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chili 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 to 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.
