Shrimp in Coconut Sauce
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 2 tablespoon(s) Margarine
- 1 medium onion, chopped
- 1 small sweet pepper, julienne
- 1 medium tomatoes, diced
- 1/8 teaspoon(s) salt
- 1/8 teaspoon(s) Grace Caribbean Traditions Black Pepper
- 1 sprig(s) thyme
- 1 can(s) Grace Coconut Milk
- 1 teaspoon(s) brown sugar
- 24 large shrimps, peeled, and deveined
- 2 teaspoon(s) chives
Shrimp in Coconut Sauce Directions
- In a large skillet melt Grace Hello Margarine, add chopped onion, julienne sweet pepper and saute for 2 minutes.
- Add diced tomatoes, cook for an additional minute. Add Grace Caribbean Traditions Black Pepper and thyme.
- Cook until vegetables are clear and flavours are fully developed, for approximately 3 minutes.
- Add 1 can Grace Coconut Milk and stir, add brown sugar, stir until granules are dissolved, lower flame and allow to reduce by half.
- Remove thyme sprigs. Add shrimp, cook for 3 minutes or until shrimp tails curl and turn pink.
To Serve: Serve hot with your favourite Grace Pasta, or starch of your choice, garnished with chives.
Method Note: How to de-vein shrimp- Use a small scissors (manicure scissors can be used) with a point to slit the back side of the shrimp. As you slit the shells you will cut into meat a bit exposing the vein. Use the tip of the scissors to lift the vein, the grab it with your fingers and discard.
Recipe Note: Grace Coconut Milk Powder may be substituted for Grace Coconut Milk. Reconstitute powder according to package instructions.
