2 tablespoons of butter
1 kg of clean shrimp (reserve shells)
1 large onion, chopped
5 cloves of garlic, minced
2 scotch bonnet peppers, chopped
2 tablespoons of grated ginger
1 liter of chicken broth
8 ripe tomatoes, peeled and seeded, chopped
2 cups of coconut milk
2/3 cup of toasted almonds
1/4 cup of lime juice
1/4 cup of chopped cilantro
Salt and black pepper to taste
2 tablespoons of butter
1 kg of clean shrimp (reserve shells)
1 large onion, chopped
5 cloves of garlic, minced
2 scotch bonnet peppers, chopped
2 tablespoons of grated ginger
1 liter of chicken broth
8 ripe tomatoes, peeled and seeded, chopped
2 cups of coconut milk
2/3 cup of toasted almonds
1/4 cup of lime juice
1/4 cup of chopped cilantro
Salt and black pepper to taste
In a medium saucepan, melt the butter
Add the shells of the shrimp, onion, garlic, peppers, and ginger, and cook over low heat, stirring for 10 minutes or until the onion is translucent
Add the chicken broth and cook over low heat for an additional 15 minutes
Strain the broth through a sieve, return it to the saucepan, add the tomato, and cook with the lid on for another 10 minutes
Meanwhile, process the coconut milk and almonds in a blender
Add this mixture to the saucepan, along with the shrimp and lime juice, and cook for an additional 3 minutes or until the shrimp are cooked through
Season, add the cilantro, and serve
Serves 8 portions
308 calories per serving.
