Best Shrimp In Yuca Coconut Purée Recipes
SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.
Provided by Julie Sahni
Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper
Yield Serves 6
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
SHRIMP IN YUCA COCONUT PURéE
Categories Milk/Cream Tomato Sauté Shrimp Bell Pepper Hot Pepper Yuca Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make yuca purée:
- Bring yuca, water, onion, garlic, and 1/2 teaspoon salt to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, until yuca is very tender, 10 to 15 minutes.
- Drain in a colander. When yuca is cool enough to handle, remove any stringy fibrous cores and transfer mixture to a food processor. Add coconut milk and remaining teaspoon salt and purée until very smooth, about 1 minute. Transfer to a bowl and keep warm, covered, until ready to serve.
- Make shrimp broth:
- While yuca cooks, simmer shrimp shells in water with 1/2 teaspoon salt in a 1 1/2- to 2-quart saucepan, uncovered, until liquid is reduced to about 2 cups, about 20 minutes. Pour shrimp broth through a sieve into a bowl, discarding shells.
- Purée green bell pepper in cleaned food processor until smooth, about 1 minute.
- Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add pepper purée, onion, garlic, and 1/2 teaspoon salt (mixture will splatter) and sauté, stirring occasionally, until mixture starts to brown, 6 to 10 minutes. Add tomatoes, malagueta peppers or Thai chiles (if using), and 1 cup shrimp broth (reserve remainder for another use) and simmer, stirring occasionally, until liquid is reduced by half, about 6 minutes.
- Toss shrimp with remaining 1/2 teaspoon salt and add to tomato mixture. Cook, stirring frequently, until shrimp are just cooked through, 3 to 4 minutes.
- Remove from heat and stir in cilantro and dendê oil (if using). Serve shrimp over yuca purée.
- *Available at some Latino markets.
- **Available at some Latino markets and sendexnet.com.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love