Coconut Shrimp

Delicious rock shrimp are quick and easy because they're sold already shelled and deveined. Inspired by James Beards' Fresh Tomato Soup, this chunky shrimp sauce uses Beards surprise ingredient - orange juice concentrate. Serve shrimp over fluffy, steaming rice with a fennel, orange and snap pea salad and crusty garlic bread.

Coconut Shrimp


Quantity Ingredients
1 tbsp vegetable oil
2 cups thinly sliced leeks or onions
1 can (28 oz.) whole tomatoes, coarsely chopped, liquid reserved
3 tbsp undiluted orange juice concentrate
1 tbsp fresh lemon juice
1/4 cup minced fresh mint or cilantro
1/2 tsp Asian chile paste (sambal oelek)
Salt and freshly ground black pepper
1/2 cup reduced-fat coconut milk
1-1/4 lbs. rock shrimp or 1-1/2 lbs. medium shrimp, peeled & deveined


1. Heat the oil in a large heavy skillet over medium heat. Add the leeks and saute until softened, 8 to 10 minutes, stirring. 2. Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (if using; fresh is added later), chile paste, salt and pepper. Cook the sauce,uncovered, until slightly thickened, about 10 minutes, stirring occasionally. 3. Stir in the coconut milk with fresh mint, if using, and heat for 2 minutes. Add the shrimp, cover and cook until they just turn opaque, 2 to 4 minutes; the shrimp will contine to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top.