1 1/4 lbs large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 tsp black pepper
1 1/2 tsp salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14-15 oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tbsp olive oil
1/2 teaspoon cayenne
5 tbsp coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
Accompaniment: cooked white rice
- Toss shrimp with black pepper, 1/2 tsp salt, garlic, and lemon juice and marinate, covered and chilled, for about 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch, heavy skillet over moderately low heat, stirring, until softened (8-10 minutes).
- Add cayenne, 1 tbsp cilantro, and remaining tsp salt and cook, stirring, for about 1 minute.
- Add tomato purée and simmer briskly, stirring, until mixture is very thick (about 15 minutes).
- Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, until shrimp are just cooked through (about 3-5 minutes).
- Stir in remaining 4 tbsp cilantro and season with salt and pepper.
Okay, this one is a little ambitious. It’s not a quick fix either. But if I can pull this one off, so can you!!
I didn’t want to clean the blender, so I didn’t purée the tomatoes, I just cut them as best I could. And honestly, I liked the chunky tomatoes in the finished product, so I don’t think I’d purée them anyway, if I were to make this again.
TIP: Watch the shrimp! Overcooked shrimp is disappointing. Cook the shrimp just until they turn pink.