Jumbo Shrimp with Coconut Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams raw King prawn (head-off)
- salt
- freshly ground peppers
- vegetable oil (for cooking)
- 1 bunch scallions (finely chopped)
- 100 milliliters Prosecco
- 200 milliliters Coconut milk
- 150 grams Double cream
- Vanilla bean
- 5 green Cardamom
- ½ Lime (jucied)
- 1 Peperoncino (thinly sliced)
Preparation steps
1.
Pel the shrimp, leaving the tail intact. Heat the oil in a pan, add the shrimp, and season with salt and pepper. Sauté 1-2 minutes per side. Transfer the shrimp to a plate, and cover with aluminum foil.
2.
Add the scallions to the pan. Sauté for 1 minute stirring constantly, then remove from the pan and set aside.
3.
Add the prosecco, coconut milk, and heavy cream to the pan. Add the scraped vanilla seeds, the vanilla bean, and cardamom, and bring to a boil. Cook until the mixture has thickened. Remove the vanilla bean and the cardamom. Add the scallions, chilis, and lime juice. Season to taste with salt.
4.
Spread the sauce on plates, top with the shrimp, and serve immediately.
