Roxane's coconut milk shrimp Ingredients: 1- yellow pepper - 1- tomato oil - 500 g of - peeled pink shrimp - 20 cl of - coconut milk - 1 - lime - 1 clove of garlic - Fine herbs.
Utensils： 1 knife knives - 1 sauté pan - 1 brush -
Total time:
30 min
Preparation:
15 min -
Cooking:
15 min
Phase 1
Cut the pepper into cubes, remove 1/2 zest of the lime and squeeze it to recover the juice.
Phase 2
Heat 2 spoons of oil in a frying pan, brown the shrimp over high heat, add the pepper, fine herbs, lemon juice and the chopped garlic clove.
Phase 3
Cook for approximately 10 minutes (bayss the fire a little).
Phase 4
Cut the tomato into small cubes.
Phase 5
After 10 minutes, add the coconut milk, zest and tomatoes. Continue cooking for approximately 5 minutes
Utensils： 1 knife knives - 1 sauté pan - 1 brush -
Total time:
30 min
Preparation:
15 min -
Cooking:
15 min
Phase 1
Cut the pepper into cubes, remove 1/2 zest of the lime and squeeze it to recover the juice.
Phase 2
Heat 2 spoons of oil in a frying pan, brown the shrimp over high heat, add the pepper, fine herbs, lemon juice and the chopped garlic clove.
Phase 3
Cook for approximately 10 minutes (bayss the fire a little).
Phase 4
Cut the tomato into small cubes.
Phase 5
After 10 minutes, add the coconut milk, zest and tomatoes. Continue cooking for approximately 5 minutes