Receta de Camarones Cremosos al Coco

Ingredientes

• 1 pound peeled and deveined large shrimp, pat dried with a paper towel
• 1 Tbsp. olive oil or avocado oil
• 2 Tbsp. honey
• 3 garlic cloves, minced
• 1 Tbsp. freshly grated ginger
• 1/4 tsp. red chili flakes
• 1/4 tsp. kosher salt
• 2 Tbsp. butter for cooking shrimp
• 2 Tbsp. butter
• 1 medium shallot, finely chopped
• 2 scallions, thinly sliced, white and green parts separated
• 1/4 tsp. red chili flakes
• 1 (14 oz.) can unsweetened coconut milk (not lite)
• 1 Tbsp. fish sauce
• Zest 1 lime
• 1 Tbsp. fresh lime juice, about 1/2 lime
• Fresh chopped cilantro
• Kosher salt, to taste

Preparación

1. 1

   --- Shrimp ---

2. 2

   In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.

3. 3

   Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from the shrimp inside the bowl and discard. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.

4. 4

   --- Sauce ---

5. 5

   Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.

6. 6

   Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.