Sure, Thanksgiving is only
two one day away, but it feels like spring, with temperatures in the low 60s. That means it's a good night for something summery, something exotic, something with coconut. Thus it was the weather, and a single stalk of lemongrass given to us by Chef Lise at a recent cooking class, that inspired our newest shrimp creation we're calling "Caribbean Coconut Shrimp."
Sweating the onion, garlic and lemongrass
Tomato sauce is mixed in.
Add in the coconut milk and allow the lemongrass some time to infuse the sauce.
1 pound shrimp, peeled and deveined
2-3 stalks lemongrass, quartered
1 medium onion, chopped
3 tablespoons butter
2 cloves garlic, minced
1/2 cup tomato sauce
1 1/2 cups coconut milk
4 tablespoons cilantro, chopped
salt and pepper to taste
Place the shrimp in one layer inside a baking dish and place aside in refrigerator. Take the bottom end of one of the stalks of lemongrass and peel it to get to the inside core; mince the core finely to equal about a teaspoon or so. Melt the butter over medium-high heat in a skillet and add the chopped onion, minced garlic and minced lemongrass. Saute for five minutes, stirring often, until onions are translucent. Add the tomato sauce and cook another three to five minutes. Stir in coconut milk, cilantro and lemongrass stalks, then season with salt and pepper to taste. Turn off heat and allow the lemongrass to infuse the sauce, about a half hour. When ready to serve, pour sauce over shrimp. Cover with aluminum foil and bake for 15 minutes at 350 degrees. Remove aluminum foil and continue to bake uncovered for 10 more minutes, until shrimp are pink. Delicious with saffron or jasmine rice!