Coconut Shrimp with Rice Recipe

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Type: Coconut Shrimp with Rice Free Cooking Recipe – Fish And Seafoods

It’s alright!

Ingredients / Directions
1 tbsp corn oil or other vegetable oil
2 cup(s)s thinly sliced leeks or onions
28 oz. whole tomatoes
coarsely chopped
liquid reserved
3 tbsp undiluted orange juice concentrate
1 tbsp fresh lemon juice
1/4 cup(s) minced fresh mint or cilantro
or 2 tbsp. dried mint leaves
crushed
1/2 teaspoon Asian chile paste
Salt and freshly ground black pepper
1/2 cup(s) coconut milk
preferably reduced-fat or evaporated skim milk
1 1/4 pounds rock shrimp or 1 1/2 pounds medium shrimp
peeled and deveined Heat the oil in a large heavy skillet over medium heat. Add the leeks and saut? until softened
8 to 10 minutes
stirring.
Add the tomatoes and their juice
orange juice concentrate
lemon juice
dried mint (if using; fresh is added later)
chile paste
salt and pepper.
Cook the sauce
uncovered
until slightly thickened
about 10 minutes
stirring occasionally. Stir in the coconut milk with the fresh mint
if using
and heat for 2 minutes.
Add the shrimp
cover and cook until they just turn opaque
2 to 4 minutes; 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

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