Category : International Cuisine
Author : Maris
Hits : 3846
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Date : 06/07/2003
1/2 kilo fresh shrimps 2 tablespoon crushed garlic 2 teaspoon salt 1/2 teaspoon pepper1 cup coconut milk (second extraction) 1/2 cup kakang gata or coconut cream 1 1/3 cups kamias, sliced
Clean shrimps and wash well. Do not peel. In a saucepan, put the shrimps, garlic, salt, pepper and coconut milk. Bring to a boil then lower heat and simmer until shrimps are cooked. Add coconut cream and kamias. Cook until sauce thickens.
Peach Season
Available year-round. California supplies product from May through October, peaking in July. Washington peaches are available July through September. (...)
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Rating: