Shrimp Pan Roast

Recipe excerpted from My Two Souths by Asha Gomez with Martha Hall Foose

Serves 6

Ingredients: 
  • 1/4 cup dried shrimp (see notes) 2 tabelspoons peeled, finely chopped fresh ginger
  • 1/4 cup coconut milk
  • 2 tablespoons coconut oil
  • 2 medium shallots, peeled and thinly sliced
  • 2 fresh bay leaves
  • 1 tablespoon hot paprika
  • 1 teaspoon turmeric powder
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 2 pounds freshwater prawns OR jumbo shrimo (20 to 30 count), peeled and deveined

Shrimp Pan Roast

Click image to enlarge

 

Method: 

In a blender or food processor, combine the dried shrimp, ginger, and coconut milk. Bloen to make a thick paste; set aside.

In a large skillet over medium heat, heat the coconut oil until hot. Add the shallots and bay leaves. Cook, stirring occasionally, until the shallots are golden, about 6 minutes. Add the paprika and turmeric and cook, stirring, for 1 minute. Add the tomato paste, shrimp paste mixture, salt, and 1/4 cup of water; stir well. Add the shrimp.

Cook the mixture over medium heat until the shrimp are cooked through and turn pink, about 5 minutes, taking care to avoid over-cooking the shrimp, as they will continue to cook after being removed from the heat. Remove the skillet from the heat. Allow to sit uncovered for carryover heat to cook the shrimp through, about 10 minutes. Remove the bay leaves and serve.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive