SPICY COCONUT SHRIMP

Spicy Coconut Shrimp image

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 16

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1 cup dry white wine
1 tablespoon tomato paste
4 cups chicken broth
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon fennel seeds
2 teaspoons cayenne
1 teaspoon celery seeds
1/2 teaspoon paprika
Kosher salt
Finely grated zest and juice of 1 small lemon
One 15-ounce can coconut milk
1 pound shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
2 tablespoons chopped fresh parsley

Steps:

Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
Serve in shallow bowls, topped with parsley.