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vegetable oil leeks tomatoes orange juice lemon juice mint thai chili paste asian salt coconut milk shrimp Basmati rice
Viewed: 66 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 2 cups leeks or onion(s), thinly sliced
- 1 can tomatoes coarsely chopped, liquid reserved
- 3 tablespoons orange juice, concentrated undiluted
- 1 tablespoon lemon juice
- 1/4 cup mint leaves or cilantro, minced or 2 tb dried mint crushed
- 1/2 teaspoon thai chili paste asian, optional
- 1 x salt and black pepper
- 1/2 cup coconut milk (pref light), or evaporated skim milk, with coconut extract (opt)
- 1 1/4 pounds shrimp rock or, 1 1/2 lb medium shrimp, shelled and deveined or, 1 pk peeled frozen shrimp
- 4 cups basmati rice cooked, or long grain rice
Method
- Note: Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4 to 5 min depending on the size of the shrimp.
- Heat the oil in a large heavy skillet over medium heat.
- Add the leeks and saute until softened, 8 to 10 min, stirring.
- Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chili paste, salt and pepper.
- Cook the sauce, uncovered, until slightly thickened, about 10 min, stirring occasionally.
- Stir in the coconut milk with the fresh mint and heat for 2 min.
- Add the shrimp, cover and cook until they just turn opaque, 2 to 4 min; the shrimp will continue to cook on standing, so avoid overcooking.
- Spoon the rice into individual bowls and ladle the shrimp and sauce on top.
