Shrimp in coconut-milk sauce

4 servings

Ingredients

Quantity Ingredient
Matuska CHVN34C
1½ cup Boiling water
2 tablespoons Butter
1 pounds Fresh med. shrimp
1 tablespoon Onion -- chopped
2 tablespoons Rice flour
2 tablespoons Cold water
1 tablespoon Canned sweetened coconut --
Cream; *
Pepper
Salt
1 Coconut -- **

Directions

* If you do not like sweet sauce on your fish you do not add the 1 Tbs. of canned sweetened coconut. ** Grated FRESH coconut (about 2 cups) from 1 coconut. Do not use sweetened grated coconut, or it will became very sweet. Combine grated fresh coconut and boiling water.

Let it stand for 15 minutes; strain, pressing liquid from solids.

Reserve ½ cup of the coconut meal and all the juice separately.

Heat butter in 9" skillet over medium-low heat until foam recedes; add shrimp and onion. Cook sterring constantly, 3 minutes. Season to taste with salt & pepper. Remove shrimp and reserve. Pour reserved coconut juice into skillet; heat to boiling. Mix rice flour and cold water in small bowl; stir into heated coconut juice. Cook over medium heat, stirring constantly, until thickened, about 4 minutes; reduce heat. Simmer covered 10 minutes. Stir in sweetened cream of coconut (optional) and reserved shrimp. Heat until hot. Taste and adjust seasonings. Stir in ½ cup of reserved coconut meat. Serve immediately. VERA MATUSKA (CHVN34C) Recipe By :

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