Charmaine Dupré served this Shrimp Braised in Coconut Milk as the luncheon entree when several cousins gathered at her Ville Platte home this summer.
A quick stock is made by boiling the shrimp shells and using that as the broth along with sautéed seasonings and coconut milk to make a colorful shrimp-tomato sauce.
Dupré served the shrimp and sauce around a small mold of jasmine rice. She likes the sweet scent of the jasmine rice with this particular dish.
The delicate flavors of the shrimp and sauce make this especially nice for a luncheon dish. She served it with a side of sugar snap peas and a green salad.
The coconut milk called for in the recipe is a canned product.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
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