2 cups fish broth
2 cups coconut milk
2 cups white wine
1/2 cup olive oil
1/3 cup finely chopped green onion
1/3 cup ground cumin
1/3 cup tomato extract
1/3 cup lime juice
2 tablespoons salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons white pepper, freshly ground
4 pounds medium-sized shrimp, cleaned and deveined
6 medium-sized tomatoes, peeled and cubed
4 large onions, cubed
3 green bell peppers, cut into 2 cm squares
3 red bell peppers, cut into 2 cm squares
2 cups fish broth
2 cups coconut milk
2 cups white wine
1/2 cup olive oil
1/3 cup finely chopped green onion
1/3 cup ground cumin
1/3 cup tomato extract
1/3 cup lime juice
2 tablespoons salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons white pepper, freshly ground
4 pounds medium-sized shrimp, cleaned and deveined
6 medium-sized tomatoes, peeled and cubed
4 large onions, cubed
3 green bell peppers, cut into 2 cm squares
3 red bell peppers, cut into 2 cm squares
1
Season the shrimp with salt and lime juice
Fry the onion in olive oil until softened and add the shrimp
Cook for 3 minutes
Add the tomatoes and bell peppers and cook for an additional 2 minutes
Add the white wine and simmer until the liquid has evaporated
2
Add coconut milk, fish broth, and tomato extract to the pot and stir until boiling
Remove the shrimp and vegetables from the pot and reserve in a large container
3
Simmer the sauce for an additional 30 minutes over medium heat or until the liquid thickens slightly
Add the shrimp and vegetables back into the sauce
Season with cumin, white pepper, coriander, and green onion
Check the salt level
Serve with white rice and, if desired, with white wine.
