Recipe - Coconut Shrimp Surprise

1 tablespoon Vegetable oil
2 cup Leeks or onion(s)
Thinly cut or sliced up
1 cn Tomatoes, coarsely chopped
liquid reserved
3 tablespoon Undiluted orange
juice concentrate
1 tablespoon Lemon juice
One fourth cup Mint or cilantro, minced or
2 tablespoon Dried mint, crushed
One half teaspoon Asian chile paste (opt)
Salt and pepper
One half cup Coconut milk (pref light)
or evaporated skim milk
with coconut extract (opt)
1 One fourth pound Rock shrimp or
1 One half pound Medium shrimp
shelled and deveined or
1 pack Peeled frozen shrimp *
4 cup Cooked basmati rice
Or longgrain rice

* Pop frozen shrimp directly into the sauce, still frozen, and simmer on
medium heat, covered, until they just turn opaque, 45 min depending on the
size of the shrimp.

Heat the oil in a large heavy skillet over medium heat. Add the leeks and
saute until softened, 810 min, stirring. Add the tomatoes and their juice,
orange juice concentrate, lemon juice, dried mint (fresh mint is added
later), chile paste, salt and pepper. Cook the sauce, uncovered, until
slightly thickened, about 10 min, stirring occasionally. Stir in the
coconut milk with the fresh mint and heat for 2 min. Add the shrimp, cover
and cook until they just turn opaque, 24 min; the shrimp will continue to
cook on standing, so avoid overcooking. Spoon the rice into individual
bowls and ladle the shrimp and sauce on top.

Simply Seafood Winter 1996
Posted to MMRecipes Digest V3 #284

Date: Thu, 17 Oct 1996 04:39:00 0500

From: Bobbi Zee zpegasus@tsrcom.com