peeled shrimp (armor save) – 1 kg
onion, chopped – 1 large head of
tomatoes ripe, without skin and seeds, finely chopped – 8 pcs.
garlic crushed – 5 cloves
butter – 2 tbsp. tablespoons
peanuts roasted and peeled – 2/3 cup
ginger grated – 2 tbsp. tablespoons
cilantro, chopped – 1/4 cup
milk Coconut – 2 stkana (400 g)
Chicken broth – 1 liter of
lemon juice – 1/4 cup
pepper hot pepper, crushed – 2 pods
ground black pepper
The shells of shrimp, onions, garlic, hot pepper, ginger put out on the oil over low heat, stirring occasionally, for 10 minutes, until the onion is transparent.
Then add the broth and boil on low heat for 15 minutes. Broth drain, put in it the tomatoes and simmer with the lid closed for another 10 minutes.
Crushed peanuts beat with a mixer together with coconut milk. The resulting mixture to combine with broth, add the shrimp, lemon juice, boil for 3 minutes until cooked shrimp, salt and pepper and bring to the table, sprinkle with herbs.