James Peterson

Shrimp with Coconut and Peanut Sauce

Preparation info
  • Yield:

    8

    first-course servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

shrimp, preferably with heads 32

Method

  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