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Dinner Tonight: Shrimp in Coconut Milk

When I found head-on, tail-on shrimp at my local Korean market that didn't cost more than ribeye, I felt like I had won the lottery. It's not that I don't eat much shrimp—I always seem to have a bag of headless frozen shrimp in my freezer—I just can never find them like this. The frozen kind are perfect for a quick pasta dish, and they are cheap, too. It's hard to find cheap whole shrimp in the Midwest, and now that I found them, my options were wide open.

These weren't the biggest suckers I've ever seen. My initial thought was a real shrimp étouffée, but that's definitely more of a weekend adventure. After searching a bit, I came across this recipe in Saveur. It's one that's authentic to the Philippines. I had a lot of luck with the Chicken adobo from the same issue, so I figured I'd give it a go.

It's a gleefully messy adventure. One requiring ripping heads and picking off shells just to reach a little nugget of sweet meat. If you love shellfish destruction as much as I do, then you are in luck. Just make sure to have lots of napkins and a big appetite.

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