How to cook Brazilian Shrimps in Coconut Milk
- 1 1/2 pounds large shrimps
- 3 cloves garlic, crushed
- 6 tablespoons lime or lemon juice
- Salt and freshly ground pepper to taste
- 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
- Peel and devein the shrimps, saving the shells. Put the shrimp in a bowl with the garlic, lime or lemon juice, and salt and pepper to taste. Set aside.
- 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.
- 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 shrimps with their liquid, and cook, uncovered, until the shrimps are pink and have lost their translucent look, about 3 minutes.
- Turn the shrimps over once or twice during the cooking. Be careful not to overcook the shrimps as they toughen very quickly.
- Taste for salt and pepper and add a little more if necessary.
- Serve the Brazilian Shrimps in Coconut Milk on a bed of plain white rice.
The Brazilian Shrimps in Coconut Milk recipe very easy to prepare and so good!
The Brazilian name for this recipe is Camarao com Leite de Coco
This recipe for Brazilian Shrimps in Coconut Milk serves/makes: 6
The Brazilian Shrimps in Coconut Milk recipe is adopted from The Book of Latin American Cooking 1994.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: South American
(more South American