Description: I'm a little unsure of the origin of this dish (from Nigeria, to Ethiopia, to Mozambique; I haven't figured out exactly where it's from.) Of course I had to tweak with the original so I hope it is still relatively true to its origins - wherever that may be.
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2 lbs Shrimp, shelled, de-veined, tails removed
1/4 cup Butter
3 cloves Garlic
1 Onion, sliced thinly
2 tbsps Flour
2 1/2 tsps Salt, or to taste
1 tsp Ground Cumin
1 tsp Ground Paprika
1 1/2 tsps Sugar
2 cans Coconut Milk
In a large pot, cook the shrimp in the butter until pink. Remove the shrimp and set aside leaving the liquids in the pot. Add the garlic and onion and cook until translucent and fragrant.
Next, add the flour and stir it in. Cook for about 2 minutes and then add the coconut milk and all of the spices.
Bring to a boil and make sure let thicken a bit before adding the shrimp back in to heat through.
Serve over rice.
Next, add the flour and stir it in. Cook for about 2 minutes and then add the coconut milk and all of the spices.
Bring to a boil and make sure let thicken a bit before adding the shrimp back in to heat through.
Serve over rice.
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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