Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Matuska CHVN34C |
1½ cup | Boiling water |
2 tablespoons | Butter |
1 pounds | Fresh med. shrimp |
1 tablespoon | Onion -- chopped |
2 tablespoons | Rice flour |
2 tablespoons | Cold water |
1 tablespoon | Canned sweetened coconut -- |
\N \N | Cream; * |
\N \N | Pepper |
\N \N | Salt |
1 \N | Coconut -- ** |
* If you do not like sweet sauce on your fish you do not add the 1 Tbs. of canned sweetened coconut. ** Grated FRESH coconut (about 2 cups) from 1 coconut. Do not use sweetened grated coconut, or it will became very sweet. Combine grated fresh coconut and boiling water.
Let it stand for 15 minutes; strain, pressing liquid from solids.
Reserve ½ cup of the coconut meal and all the juice separately.
Heat butter in 9" skillet over medium-low heat until foam recedes; add shrimp and onion. Cook sterring constantly, 3 minutes. Season to taste with salt & pepper. Remove shrimp and reserve. Pour reserved coconut juice into skillet; heat to boiling. Mix rice flour and cold water in small bowl; stir into heated coconut juice. Cook over medium heat, stirring constantly, until thickened, about 4 minutes; reduce heat. Simmer covered 10 minutes. Stir in sweetened cream of coconut (optional) and reserved shrimp. Heat until hot. Taste and adjust seasonings. Stir in ½ cup of reserved coconut meat. Serve immediately. VERA MATUSKA (CHVN34C) Recipe By :