Shrimp In Coconut Milk Food

SPICY SHRIMP IN COCONUT MILK

Steps:

• Heat oil in lg skillet on med-hi heat.
• Add onions and stir cook for 3 minutes.
• Add garlic and ginger,cook 2 minutes.
• Add next 5 spices, cook 1 minute.
• Add tomatoes,cook 1 minute.
• Add coconut milk,water, and salt, and bring to a simmer.
• Simmer until thickened 5-10 minutes.
• Add shrimp, simmer, stirring for 5 minutes.
• Stir in cilantro.
• Serve with lime wedges.

SHRIMP IN SPICY COCONUT MILK

Steps:

• For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
• Shell shrimp, leaving tail segment intact, and devein.
• In a colander, rinse shrimp and drain well.
• Heat a large skillet over moderately low heat until hot.
• Cook paste in oil, stirring until fragrant, about 5 minutes.
• Add onions and cook, stirring, until softened.
• Stir in coconut milk, brown sugar and salt and bring to a boil.
• Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Serve shrimp with rice.

CURRIED SHRIMP WITH COCONUT MILK

Steps:

• Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

SHRIMP IN COCONUT MILK

Steps:

• Heat oil.
• Add the onion and garlic.
• When onions soften up, add shrimps, salt, cumin and red chilli and stir for 2-3 minutes.
• Once the shrimp become pinkish and curled up, add the coconut milk (whisk with spoon lightly), capsicum, tomato, and heat on high heat.
• Once the mixture comes to a boil, reduce heat to medium and let simmer for 5 minutes.
• ENJOY.

THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE

Steps:

• Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
• Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
• Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.

COCONUT SHRIMP

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Set up a breading station by gathering three shallow bowls. Pour the cornstarch in a bowl and add a pinch of salt and pepper. Crack the eggs into a second bowl and add the coconut milk. Beat until incorporated, then add a pinch of salt and pepper. Put the shredded coconut in a third bowl and add a pinch of salt and pepper.
• Sprinkle the shrimp with some salt and 1 teaspoon pepper. Working with 1 shrimp at a time, dredge the shrimp in the cornstarch and shake off excess, then dip in the egg mixture and let the excess drip off. Finally, toss in the shredded coconut mixture, gently pressing the coconut onto the shrimp. Spread the shrimp in one layer on the prepared baking sheet.
• Lightly brush each shrimp with the coconut oil. Bake until the shrimp are golden brown and cooked through, about 10 minutes. Allow the shrimp to rest for 5 minutes. Serve with sweet chili sauce 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.

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

COCONUT-LIME SHRIMP

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

GROUND PORK AND SHRIMP IN COCONUT MILK

Steps:

• Start Rice cooking, this takes 3 times as long as cooking the sauce.
• Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
• Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
• Take pan off of stove and add shrimp.
• Stir in the nam pla fish sauce, then salt and pepper to taste.
• Serve over rice; garnish with onions, cilantro and mint.

FILIPINO SHRIMP IN COCONUT MILK

Steps:

• Rice: 2 cups water to 1 cup rice. In a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). Keep covered the entire time, you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.
• Peel and cut sweet potato into strips (like thin fries). Peeling takes a while, so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic, remembering to take off all the skin.
• In a wok, heat 6 tbsp of oil over medium high . (This may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) Add sweet potato, stir fry until soft, NOT MUSHY. Set aside on paper towel to absorb excess oil.
• Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY, SO DON'T OVERDO IT. Unless you want chewing gum in your meal --.
• Once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil, simmer until vegetables are cooked, again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables.
• Serve over rice with sweet potato, season generously with lemon.

SHRIMP BRAISED IN COCONUT MILK

Steps:

• Peel and devein shrimp and reserve shells. In a small saucepan simmer shells in 2 cups water 15 minutes and pour shrimp broth through a sieve into a large measuring cup. Discard shells.
• While shells are simmering, in a bowl combine shrimp, lime juice, and salt to taste and chill, covered. Chop garlic and thinly slice bell pepper, and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain, seed, and chop tomatoes.
• Add flour to onion mixture and cook, stirring, 1 minute. Stir in tomatoes, coconut milk, and 1 cup shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• Sprinkle shrimp mixture with scallions and cilantro and serve over rice.

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Steps:

• Shell and devein shrimp. Wash them thoroughly, and set aside.
• Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
• Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.