Prawns In Coconut Shells Food

SHRIMP IN THAI COCONUT CURRY SAUCE

Steps:

• Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
• Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
• Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
• In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
• Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
• Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

COCONUT PRAWNS

Steps:

• Shell and devein and butterfly prawns-leave the tail if possible.
• In a bowl beat together the eggs, milk and hot sauce.
• Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
• Dip each prawn in: flour mixture first, egg mixture second, coconut third.
• At this point they can be placed on waxed paper and refrigerated until ready to cook.
• OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
• Serve with warmed jalapeno pepper jelly or cocktail sauce.

SHRIMP IN COCONUT MILK

Steps:

• 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.
• 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.

PRAWNS IN COCONUT SHELLS

Steps:

• Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.
• Cut off the heads from the shrimp and remove the shell; chop flesh.
• Grate the coconut and reserve shells.
• In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature.
• Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).
• NOTE: Shredded coconut can be dried and/or toasted for another use.
• Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.
• Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.
• Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.
• Serve in the shells.