SHRIMP BRAISED IN COCONUT MILK

Shrimp Braised in Coconut Milk image

Yield Makes 2 servings

Number Of Ingredients 13

3/4 pound large shrimp (about 14)
2 cups water
1 tablespoon fresh lime juice
1 garlic clove
1/2 red bell pepper
1 medium onion
1 1/2 tablespoons vegetable oil
1 cup canned whole tomatoes
1 1/2 tablespoons all-purpose flour
1 cup well-stirred canned unsweetened coconut milk
1/4 cup sliced scallion greens
1/4 cup coarsely chopped fresh cilantro springs
Accompaniment if desired:coconut rice

Steps:

Peel and devein shrimp and reserve shells. In a small saucepan simmer shells in 2 cups water 15 minutes and pour shrimp broth through a sieve into a large measuring cup. Discard shells.
While shells are simmering, in a bowl combine shrimp, lime juice, and salt to taste and chill, covered. Chop garlic and thinly slice bell pepper, and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain, seed, and chop tomatoes.
Add flour to onion mixture and cook, stirring, 1 minute. Stir in tomatoes, coconut milk, and 1 cup shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
Sprinkle shrimp mixture with scallions and cilantro and serve over rice.