2 cups of fish broth
2 cups of coconut milk
2 cups of white wine
1/2 cup of olive oil
1/3 cup of chopped green onion
1/3 cup of ground cumin
1/3 cup of tomato extract
1/3 cup of lemon juice
2 tablespoons of salt
11/2 teaspoons of coriander
11/2 teaspoons of white peppercorns, freshly ground
4 pounds of medium-sized shrimp, cleaned and with tails removed
6 tomatoes, peeled and diced
4 large onions, diced
3 green bell peppers, cut into 2 cm squares
3 red bell peppers, cut into 2 cm squares
2 cups of fish broth
2 cups of coconut milk
2 cups of white wine
1/2 cup of olive oil
1/3 cup of chopped green onion
1/3 cup of ground cumin
1/3 cup of tomato extract
1/3 cup of lemon juice
2 tablespoons of salt
11/2 teaspoons of coriander
11/2 teaspoons of white peppercorns, freshly ground
4 pounds of medium-sized shrimp, cleaned and with tails removed
6 tomatoes, peeled and diced
4 large onions, diced
3 green bell peppers, cut into 2 cm squares
3 red bell peppers, cut into 2 cm squares
Season the shrimp with salt and lemon juice
Fry the onion in olive oil until softened, then add the shrimp
Simmer for 3 minutes
Add the tomato and bell peppers and simmer for 2 minutes
Pour in the white wine and cook until it has evaporated
Add the coconut milk, fish broth, and tomato extract
Stir to combine, then bring to a boil
Remove the shrimp and vegetables from the pot and set them aside in a large container
Cook the broth for an additional 30 minutes over medium heat or until it thickens slightly
Add the shrimp and vegetables back into the pot
Stir in the cumin, coriander, cumin, and green onion
Check the seasoning
Serve with white rice, and if desired, with a splash of white wine.
