Shrimp in Coconut Sauce

• Seafood

  • 2 lbs Shrimp, small

• Produce

  • 1/4 cup Dill or italian parsley, fresh
  • 1 Jalapeno pepper
  • 1 Onion, finely chopped (about 1 cup, medium

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Cayenne pepper
  • 2 tsp Cornstarch
  • 1 tsp Salt, Coarse

• Nuts & Seeds

  • 1 Coconut, heavy

• Dairy

  • 2 tbsp Butter
  • 2 1/2 cups Milk

• Beer, Wine & Liquor

  • 4 tbsp Coconut or pear or kirsch liqueur

Found on hispanickitchen.com

Description

Directions

• Peel the shrimp, leaving the last segment of the shell attached. Devein and rinse the shrimp. Set aside.
• With a pointed instrument, pierce two of the three soft ‘eyes’ of the coconut. Shake the liquid into a large measuring cup and add just enough milk to make 3 cups. Crack open the coconut, remove the meat and peel it. Coarsely chop all the coconut meat and place half of it, with half the liquid, in a jar of an electric blender and blend or process thoroughly. Repeat with the remaining coconut meat and liquid. Set aside.
• In a large enameled saucepan, melt the butter over medium heat. Add the onion, cayenne, and hot pepper and saute until the onion is translucent, about 4 minutes. Do not brown the onion. Stir in the liqueur and continue cooking until all the liqueur has evaporated, about 1 minute. Mix in the flour and cook, stiffing constantly, for a few seconds, to absorb all the flour. Add the blended coconut and salt, bring to boil, stirring. Lower the heat and gently simmer for 10 minutes, stirring occasionally.
• Remove from heat and set aside to cool for 5 to 10 minutes. Take out and discard the pepper and blend thoroughly in two batches in the jar of an electric blender. Force the coconut mixture through a fine sieve and squeeze out the liquid, discarding the pulp. This will yield about 4 cups of sauce. Stir in the cornstarch and let sit for about 5 minutes.
• Stir the strained coconut mixture and pour it into an earthenware casserole dish large enough to hold all the shrimp. Bring to a gentle simmer, stirring, over medium heat. Continue to cook, stirring now and then for 10 minutes, or until the sauce is thick enough to coat the back of a spoon.
• Add the shrimp, stir, cover the casserole, and cook over low heat for another 2 or 3 minutes, or until the shrimp are barely cooked. Remove from heat and season with salt to taste. Serve from casserole dish, garnish with chopped dill.