Coconut Shrimp Surprise

Name: Coconut Shrimp Surprise
Yield: 1
Cuisine: Fusion
Ingredients: vegetable oil; leeks; tomatoes; orange juice, concentrated; lemon juice; mint leaves; thai chili paste; salt and black pepper; coconut milk; shrimp; basmati rice

Submitted by trevstull

YIELD

1 batch

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

TABLESPOON VEGETABLE OIL

CUPS LEEKS
or onion(s), thinly sliced

CAN TOMATOES
coarsely chopped, liquid reserved *

TABLESPOONS ORANGE JUICE, CONCENTRATED
undiluted

TABLESPOON LEMON JUICE

CUP MINT LEAVES
or cilantro, minced or 2 tb dried mint crushed *

TEASPOON THAI CHILI PASTE
asian, optional

X SALT AND BLACK PEPPER *

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

CUPS 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.