Shrimp with Coconut and Peanut Sauce
Preparation info
Difficulty
Easy
Yield:
8
first-course servings
Appears in
Sauces
Published 1991
Ingredients
| shrimp, preferably with heads | ||
| onion, chopped | ||
| garlic cloves, crushed, peeled | ||
| fresh ginger slice | ||
| peanut oil | ||
| fish stock, chicken stock, or court-bouillon | ||
| sucrose esters (optional) | ||
| tomatoes, peeled, seeded, coarsely chopped | ||
| jalapeños, seeded, finely chopped | ||
| peanuts | ||
| puréed pulp from |
||
| cilantro, finely chopped | ||
| salt and pepper | to taste | to taste |
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 blender to blend in the sucrose esters, if using. Continue blending while bringing the liquid to a simmer, about 2 minutes.
- Add the tomatoes and jalapeños to the sauce base. Simmer for 15 minutes.
- 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.
- 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.
- 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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.