Shrimp in coconut-tomato sauce


By Dr. Ronald Hoffman

When it works, “fusion cuisine” means taking ingredients from disparate parts of the world and combining them in new and exciting ways. Here’s a surprising dish with elements from Italy and Southeast Asia that tastes like it came from neither place, but whose flavors coalesce wondrously.

ts_coconutServes 4

32 large shrimp in their shells (about 1 1/2 pounds)
1 1/3 cups light coconut milk
1 1/3 cups good-quality marinara sauce

    1. Remove the shrimp from their shells, discard the shells, and set aside the shrimp.
    2. In a very large nonstick skillet over medium heat, combine the coconut milk and marinara sauce. Cook, stirring constantly, just until well blended. Add salt and freshly ground black pepper to taste. Bring the mixture to a boil and add shrimp. Cook over high heat, stirring constantly, until the shrimp turn pink, 5 to 6 minutes. (Be careful not to overcook.) Using a slotted spoon, immediately transfer the shrimp to 4 warm shallow soup bowls.
    3. Over high heat, cook the sauce, stirring constantly, until thickened, about 2 minutes longer. Pour the sauce over the shrimp and serve immediately.

Nutritionist’s note: Using light coconut milk instead of the more expected heavy cream saves you 14 grams of saturated fat.

Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D.Low Carb 1-2-3.


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