Shrimp Braised in Coconut Milk

1. 1

   Peel and de-vein shrimp and reserve shells.

2. 2

   In a small saucepan simmer shells in water 15 minutes and pour shrimp broth through a sieve into a large measuring cup.

3. 3

   Discard shells.

4. 4

   While shells are simmering, in a bowl combine shrimp, lime juice, and salt, to taste, and chill, covered.

5. 5

   In a large saucepan cook garlic, pepper and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes.

6. 6

   Drain, seed, and chop tomatoes.

7. 7

   Add flour to onion mixture and cook, stirring, 1 minute.

8. 8

   Stir in tomatoes, coconut milk, and 2 cups shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes.

9. 9

   Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

10. 10

    Sprinkle shrimp mixture with scallions and cilantro and serve over rice.

* Per serving · 4 servings · Values may vary.