Prawnsshrimps Cooked With Coconut Milk Food

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.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

COCONUT MILK SHRIMP

Steps:

• In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
• Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
• Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
• Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

PRAWNS/SHRIMPS COOKED WITH COCONUT MILK

Steps:

• Devein the prawns and pat them dry. Cover and refrigerate.
• Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame. When hot, put in the coriander seed, fenugreek seeds and peppercorns. Stir for about a minute, or until lightly roasted. Remove them from the heat, then grind them very finely, along with the dried curry leaves.
• Heat the oil in a 10-inch frying pan over medium flame. When hot, add the mustard seeds. As soon as they being to pop, put in the fresh curry leaves. Stir and fry until they are lightly browned. Add the ginger and cook for another few seconds, stirring.
• Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture. Bring to a boil.
• Turn the heat to medium-low and simmer vigorously for 5 minutes. Turn off the heat. (This sauce base may now be kept for several hours if needed.)
• Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble. Add all of the prawns. Stir them around until they just turn opaque, then stir in the coconut milk. Keep stirring until the coconut milk is heated through and the mixture begins to bubble again. Turn off the heat and serve.