Active Time
45 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 6
© Maura McEvoy

How to Make It

Step 1    

In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.

Step 2    

In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they're pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.

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