Sunday, October 5, 2008

Spanish Shrimp

Serves: 4-6


1 ounce (30 g) butter
1 tablespoon oil
2 cloves garlic, crushed
6 spring onions, finely chopped
1 red chili, finely chopped
13 1/2 ounce (425 g) can peeled tomatoes, pureed
1/2 cup coconut milk
2 pound (1 kg) large shrimp (green king prawns), peeled and vein removed (tails intact)
1 tablespoon chopped tarragon

Microwave Method:

1. Mix butter, oil, garlic, spring onions and chili together. Cook for 3-4 minutes on HIGH.
2. Stir in tomatoes and coconut milk. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
3. Stir in shrimp and tarragon. Cook, uncovered, for 5-7 minutes on MEDIUM, stirring every 2 minutes.
4. Serve in individual ramekins.

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