Shrimp with Coconut Broth
< RecipesShrimp with Coconut BrothThe exotic spice and creaminess of this dish marry perfectly with Chalk Hill's Estate Pinot Gris. It is very simple to prepare, and very elegant to serve. - Didier Ageorges, Executive Chef, Chalk Hill Estate Serves eight 2 - 14 oz cans coconut milk* 3 slices of galangal* 5 stalks of lemongrass, cut into 1-inch pieces* 1 teaspoon Tom Yum Hot & Sour Soup paste* 1 onion, chopped 1 pint chicken stock (low-sodium, if canned) 2 tablespoons fish sauce 1 tablespoon lime juice 1 teaspoon sugar Chili paste to taste 1-1/2 pounds shrimp, peeled and deveined 1/2 cup red pepper, diced to 1/4 inch pieces 1/4 cup green onion, chopped 1/4 cup cilantro, chopped Combine the first six ingredients in a soup pot and simmer for 20 minutes. Strain the broth, then add fish sauce, lime juice, sugar, and chili paste (3/4 teaspoon allows the wine to show beautifully). Stir well. Just before serving, add shrimp, red pepper, green onion and cilantro. Cook until shrimp are opaque, about 2 minutes. Serve as a soup, or alongside steamed rice. *Can be found in fine specialty Asian grocery stores Serve with Chalk Hill Pinot Gris. |
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