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James Peterson
Shrimp with Coconut and Peanut Sauce
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Preparation info
Yield:
8
first-course servings
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
About
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Recipes
Contents
Ingredients
shrimp
, preferably with heads
32
Sauce
Gluten-free
Method
Peel and devein the shrimp, saving the shells and heads (if available). Refrigerate the shrimp.
Gently sweat the shrimp shells and heads with the onion, garlic, and ginger in the peanut oil for 15 minutes.
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