Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.

Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Coconut Macaroons

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Batter-Fried Shrimp

Recipe courtesy of Michael Chiarello

Garlic Shrimp Casserole

Recipe courtesy of Alton Brown

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking