Shrimp Adobo in Coconut Milk

The Shrimp Adobo in Coconut Milk Recipe is a dish you want to plan on eating with your fingers. Like, truly, fingerlickin try this very easy dish from the

Serve: 4

3/4 cupapple cider vinegar
1/3 cupwater
1 teaspoonblack peppercorns, whole; broken up with pestle
6 large clovesgarlic; chopped
to tastepatis (fish sauce)
2 lbslarge shrimp; Rinse but leave shells & head intact
1 teaspoonginger; minced
1 teaspoonbrown sugar; optional, to taste
2 cans, 12-0z.coconut milk
1/2 teaspoonred pepperflakes; to taste
1 smallred or green bell pepper; sliced into thin strips
2 tablespoonvegetable oil

Rinse prawns well, then sprinkle with salt and set aside. Leaving the shells and head on gives the dish a richer flavor.

In large pot or deep skillet, heat oil and saute the onion, garlic and ginger till the onion is somewhat translucent.

Add the coconut milk and sugar, bring to a boil to dissolve sugar.

Reduce the heat and simmer for 10-15 minutes to reduce the liquid by half. Be sure to occasionally stir to avoid the coconut milk sticking or burning.

Add the prawns, pepper and bell pepper slices. Simmer for another 3-5 minutes, stirring gently to avoid breaking up the shrimp.

Serve with hot rice and dig in with your fingers.

Shrimp Adobo in Coconut Milk
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