2 cups of coconut milk
2/3 cup of toasted pecans
1/4 cup of lime juice
1/4 cup of chopped cilantro
2 tablespoons of butter
2 tablespoons of grated ginger
1 kg of cleaned shrimp (reserve shells)
1 liter of chicken broth (or 2 tablets dissolved in the same amount of water)
8 ripe tomatoes, peeled and seeded, diced
5 well-chopped garlic cloves
2 amaranth seeds crushed
1 large onion, chopped
Salt and black pepper to taste
2 cups of coconut milk
2/3 cup of toasted pecans
1/4 cup of lime juice
1/4 cup of chopped cilantro
2 tablespoons of butter
2 tablespoons of grated ginger
1 kg of cleaned shrimp (reserve shells)
1 liter of chicken broth (or 2 tablets dissolved in the same amount of water)
8 ripe tomatoes, peeled and seeded, diced
5 well-chopped garlic cloves
2 amaranth seeds crushed
1 large onion, chopped
Salt and black pepper to taste
In a medium saucepan, melt the butter over low heat
Add the reserved shrimp shells, onion, garlic, ginger, and amaranth
Cook, stirring occasionally, for 10 minutes or until the onion is soft
Add the chicken broth and cook for 15 minutes
Strain through a fine-mesh sieve
Return the saucepan to the heat, add the tomatoes, cover, and cook for 10 minutes
While this is happening, blend the pecans with coconut milk in a food processor
Combine with the shrimp, lime juice, and stir for 3 minutes or until the shrimp are tender
Taste and adjust seasoning as needed, then serve.
