* 1 1/2 lbs. large shrimp, peeled and deveined
* 1 tsp. Adobo with Pepper
* 3 tbsp. Olive Oil
* 2 cups finely chopped onion
* 3 scallions, sliced very thin
* 3 cloves fresh garlic, minced
* 1/2 cup Tomato Sauce
* 1 cup clam broth
* 1 can Coconut Milk
Directions
1. Season shrimp with Adobo and set aside.
2. In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
3. Stir in tomato sauce and cook for 5 minutes.
4. Stir in clam broth and coconut milk, bring to a simmer for 5 minutes.
5. Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
6. Serve accompanied by rice
try this one too
Shrimp Newburg
Ingredients:
* 1 1/2 cups white rice
* 1 tablespoon plus 1 teaspoon unsalted butter
* 1 1/2 pounds large shrimp—cleaned and cut into thirds, shells reserved
* 1 1/3 cups half and half
* 2 teaspoons cornstarch
* 1 onion, finely chopped
* 2 tablespoons flour
* 1/4 cup sherry wine
* Salt and pepper
* 1/3 cup finely chopped chives
Slash sodium by serving the shrimp over brown rice instead of buttered toast.
Keep the flavor but lose the fat by replacing heavy cream and egg yolks with fresh shrimp broth and milk.
Shrimp is a good source of low-calorie protein—and it's more affordable than the traditional lobster.
Directions:
1.
In a small saucepan, combine the rice with 1 1/2 cups water. Bring to a boil, cover, lower the heat and simmer until tender, about 20 minutes; fluff with a fork. Cover to keep warm.
2.
Meanwhile, in a large saucepan, melt 2 teaspoons butter over medium heat. Add the shrimp shells and cook, stirring, until crisp, about 5 minutes. In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, then cook for 1 minute. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid; discard the shells. Wash and dry the saucepan.
3.
In the saucepan, melt the remaining 2 teaspoons butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour for 2 minutes. Slowly whisk in the half and half mixture and bring to a boil. Lower the heat and simmer for 1 minute. Stir in the shrimp and cream sherry and cook, stirring, until the shrimp is firm, about 2 minutes; season with salt and pepper. Stir in the chives. Serve over the rice.
