Chevrettes au lait de coco

Name: Chevrettes au lait de coco
Total time: 40 min
Yield: Serves 4
Cuisine: French Polynesia
Ingredients: 600 g (21 oz) freshwater shrimp (freshwater shrimp); 400 ml (1⅔ cups) coconut milk; 2 green onions; 3 garlic cloves; 1 lime; 1 tsp turmeric; 2 tablespoons oil; 1 pinch salt

Freshwater shrimp in coconut milk

⏱ 40 minServes 4Easy430 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

600 g (21 oz)freshwater shrimpfreshwater shrimp
400 ml (1⅔ cups)coconut milk
2scallions
3 clovesgarlic
1lime
1 tspturmeric
2 tbspoil
1 pinchsalt

600 g (21 oz) freshwater shrimp freshwater shrimp
400 ml (1⅔ cups) coconut milk
2 scallions
3 cloves garlic
1 lime
1 tsp turmeric
2 tbsp oil
1 pinch salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (28 cm / 11 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Peel the shrimp, keeping a few heads on for flavor, rinse them and marinate for 15 minutes in the lime juice with a little salt.
Thinly slice the green onions and chop the garlic (germ removed) while the oil heats in the sauté pan over medium heat.
Cook the onions and garlic until soft, then sprinkle with turmeric and stir for 1 minute so it releases its golden color.
Add the drained shrimp and sauté over high heat for 2 to 3 minutes until pink and slightly firm.
Pour the coconut milk over the shrimp, bring to a gentle simmer and cook for 5 minutes until the sauce thickens and coats them.
Adjust the seasoning with a squeeze of lime and serve hot over white rice with the golden turmeric sauce.