- 1 3/4 pounds head-on large shrimp (24)
- 1/4 cup canola oil
- 2 large yellow onions, finely chopped
- 3 tablespoons sweet paprika
- 2 Scotch bonnet chiles—stemmed, seeded and minced
- 2 tablespoons tomato paste
- 6 garlic cloves, thinly sliced
- 1 cup unsweetened coconut milk
- 3 tablespoons fresh lime juice
- Kosher salt
- Steamed rice and sliced melon tossed with chopped mint, for serving (optional)
How to make this recipe
- Using scissors, make a cut from just below the head of each shrimp to the base of the tail, cutting through the shell but not removing it. Use the tip of a knife to remove the intestinal vein.
- In a large bowl, combine 2 tablespoons of the canola oil and 1 1/4 cups of the onions with the paprika, chiles and tomato paste. Add the shrimp and stir gently until they are evenly coated. Cover and refrigerate for 4 hours. Bring the shrimp to room temperature before proceeding.
- In a very large skillet or in 2 large skillets, heat the remaining 2 tablespoons of oil until shimmering. Spread the shrimp and marinade in the pan in a single layer. Cook over moderately high heat, without stirring, until the shrimp begin to brown, about 2 minutes. Add the garlic and the remaining onions to the skillet and cook until the onions begin to brown, about 1 minute. Stir in the coconut milk and bring to a boil. Cook over moderately high heat until the shrimp are just cooked through, about 2 minutes. Remove from the heat and add the lime juice. Season with salt and serve with steamed rice and melon tossed with mint, if desired.
A fresh, fruit-forward sparkling wine.