Shrimp in Coconut Milk (Camarao com Leite de Coco)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds large shrimp 3 cloves garlic, crushed 6 tablespoons lime or lemon juice
salt, freshly ground pepper 1/4 cup vegetable oil 1 large onion, grated
3 scallions, chopped, using white and green parts 3 medium tomatoes, peeled, seeded, and chopped 1-1/2 cups thick coconut milk



1 Peel and devein the shrimp, saving the shells. Put the shrimp in a bowl with the garlic, lime or lemon juice, and salt and pepper to taste. Set aside.
2 Place the reserved shrimp shells in a saucepan with 3 cups water and simmer briskly, uncovered, for 30 minutes, or until the liquid is reduced to 3/4 cup. Strain, discard the shells, and set the stock aside.
3 Heat the oil in a skillet and saute the onion and scallions for 3 minutes, or until the onion is softened. Add the tomatoes and the shrimp stock to the skillet and simmer until the mixture is well blended and quite thick, about 5 minutes. Stir in the thick coconut milk and the shrimp with their liquid, and cook, uncovered, until the shrimp are pink and have lost their translucent look, about 3 minutes. Turn the shrimp over once or twice during the cooking. Be careful not to overcook the shrimp as they toughen very quickly. Taste for salt and pepper and add a little more if necessary. Serve on a bed of plain white rice.

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