Shrimp with Coconut and Peanut Sauce

Preparation info

  • Difficulty


  • Yield:


    first-course servings

Appears in


By James Peterson

Published 1991

  • About


shrimp, preferably with heads 32 32
onion, chopped 1 small 1 small
garlic cloves, crushed, peeled 2 2
fresh ginger slice ¼ inch 5 millimeters
peanut oil 2 tbsp 30 ml
fish stock, chicken stock, or court-bouillon 1 cup 250 ml
sucrose esters (optional) 1.25 g
tomatoes, peeled, seeded, coarsely chopped 3 medium 3 medium
jalapeños, seeded, finely chopped 1 or 2 1 or 2
peanuts 4 oz 125 g
puréed pulp from 1 coconut or one 10-oz (280-g) bag dried grated coconut
cilantro, finely chopped 1 small bunch 1 small bunch
salt and pepper to taste to taste


  1. Peel and devein the shrimp, saving the shells and heads (if available). Refrigerate the shrimp.
  2. Gently sweat the shrimp shells and heads with the onion, garlic, and ginger in the peanut oil for 15 minutes.
  3. Moisten the mixture with the stock and simmer for 15 minutes. Strain through a chinois into a second saucepan. Discard the solids. Use an immersion blender to blend in the sucrose esters, if using. Continue blending while bringing the liquid to a simmer, about 2 minutes.
  4. Add the tomatoes and jalapeños to the sauce base. Simmer for 15 minutes.
  5. Purée the peanuts and coconut in a food processor for 3 minutes. Force the coconut-peanut purée through a drum sieve with a plastic pastry scraper.
  6. Put the shrimp in a straight-sided sauté pan and cover with the hot sauce base. Poach for 1 to 2 minutes. Transfer the shrimp to hot soup plates.
  7. Whisk the coconut-peanut purée and cilantro into the hot poaching liquid. Season with salt and pepper. Ladle over the shrimp in the soup plates.