A new take on coconut shrimp, this one is beautiful! Rich and creamy with earthy Indian flavors and sweet coconut milk. Coconut shrimp doesn’t have to be fried!
Coconut Saffron Shrimp
1 tablespoon grapeseed oil
1/2 red onion – chopped
1 rib celery – chopped
1/2 head fennel – chopped
2 cloves garlic – chopped
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon dried saffron or a pinch of saffron threads
1 teaspoon salt and pepper, each
1/2 cup white wine
1 can lite coconut milk
1/2 cup chicken or fish stock
3 tablespoons chopped fresh cilantro
1 1/2 pounds large shrimp – shelled and deveined
Preheat oven to 350 degrees. In an oven safe skillet heat the oil over medium heat and saute the onion, celery, fennel and garlic until softened. Add your spices and continue to cook for about 2 minutes. Add the wine, stock and coconut milk and bring to a boil and reduce slightly. Lower the heat and add the shrimp and cilantro. Mix through and place in the oven for about 10 minutes until the shrimp is cooked. Serve with the sauce, over saffron or yellow rice and cilantro-garlic Naan bread.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.