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Seafood >  Madagascar >  Coco Crevettes >

 

Coco Crevettes

Prawns in Coconut Sauce

• 2 LBS prawns, cooked & shelled

• 3 TBS butter

• 1 onion, chopped

• 1-1/2 TBS garlic, grated

• 1 TBS ginger, grated

• 1 TBS lemon juice

• 1 tsp. brown sugar

• 1-1/2 C coconut milk

• 1 TBS tomato purée

• Salt & black pepper to taste

• 1/4 C fresh parsley, chopped (for garnish)

• White rice (for serving; optional)

In a heavy pan, melt butter over medium heat. Add onion and sauté for about six minutes, or until translucent. Add garlic and ginger; continue cooking for two minutes. Stir in prawns and season to taste with salt and black pepper. Drizzle the lemon juice into mixture, and then add coconut milk. Stir in tomato purée and sugar. Bring mixture to a simmer and cook for about five minutes to heat through. Garnish with chopped parsley.

 

Suggestion: Serve with white rice.

 

*Coco Crevettes image (C) Lemurbaby (2010). Used under the Creative Commons Attribution 3.0 Unported license, a freely licensed media file repository.

 

Related Link:

Food Fare Culinary Collection: Malagasy Matsiro

 

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