1 small onion, peeled and sliced into lengthwise slivers
1/4 cup dry white wine
2/3 cup half and half or table cream
1 teqaspoon cornstarch, mixed into cream
1 teaspoon lime zest, finely chopped
1/2 cup loosely packed freshly grated coconut, unsweetened (see note)
2 tablespoons chopped cilantro leaves
salt and pepper to taste
Instructions
Melt butter with olive oil in a 10 inch skillet. Add onions and saute until tender, 4 or 5
minutes. Add wine and bring to a brisk simmer, then add shrimp and saute 3 or 4
minutes, until shrimp barely turns pink. Add cream and cornstarch mixture and simmer
2 or 3 more minutes. Season to taste with ground black pepper and salt. Stir in
coconut, lime zest, and cilantro and simmer for 1 minute more, until flavors blend.
Serve over hot jasmine or basmati rice. Sprinkle with a little fresh coconut before
serving.
Note about coconut- grate fresh coconut (buy it and crack it yourself, remove white
meat and grate it on fine side of grater) or buy it frozen in an Asian or Latin grocery
store. Make sure it is unsweetened. Do not use flake or shredded coconut sold for
baking.
Serving
Suggestions
Serve over hot cooked rice, with fresh pineapple as a side dish
Originally Submitted
2/15/2013
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