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Cooking:
1. Heat oil and saute onions until soft.
2. Add celery, garlic, chiles, and pimiento. Saute for 5 minutes.
3. Add in shrimp and saute until pink. Remove and set aside.
4. Add tomatoes, coconut milk, palm oil and spices. Simmer for 10 minutes.
5. Add in shrimp, stir in lemon juice and season with salt and pepper.
6. Garnish with cilantro and serve over rice.
Ingredients:
- 5 Dried Crushed Malagueta Chiles, soaked and drained
- 3 Tablespoons Olive Oil
- 1 Onion, chopped
- 2 Stalks Celery, chopped
- 6 Cloves Garlic, chopped
- 1 Cup Pimiento, chopped
- 4 Cups Shrimp, peeled
- 2 Tomatoes, chopped
- 1 Cup Coconut Milk
- 1 Tablespoon Palm Oil
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Ginger
- 3 Tablespoons Lemon Juice
- 1/4 Cup Cilantro, chopped
- Salt And Pepper
- 6 Cups cooked rice
Cooking:
1. Heat oil and saute onions until soft.
2. Add celery, garlic, chiles, and pimiento. Saute for 5 minutes.
3. Add in shrimp and saute until pink. Remove and set aside.
4. Add tomatoes, coconut milk, palm oil and spices. Simmer for 10 minutes.
5. Add in shrimp, stir in lemon juice and season with salt and pepper.
6. Garnish with cilantro and serve over rice.
Rate this Article: Current: 3/5
Date Added: 2009-04-10 Views : 207