Shrimp in Coconut Broth

Total Time

Ingredients

  • 2 lb. raw shrimp
  • 2 garlic cloves, peeled and cut in half
  • 3 sprigs of fresh thyme
  • 1/4 c. dry white wine (or chicken broth if doing Whole30)
  • 1 can (16 oz.) full fat coconut milk
  • 1 lemongrass stalk, sliced down the middle
  • 1 red chili pepper (I used Thai), sliced
  • 3 green onions, sliced thinly
  • Sea salt and pepper
  • 1 Tbsp ghee
  • Cilantro, as garnish

Directions

  1. Set aside a large skillet. Peel the shrimp of their shells and put the shells into the skillet (do not throw them out…yet). Save the peeled shrimp in a bowl for later use.
  2. Add the can of coconut milk, white wine, thyme and garlic to the shrimp shells. Put the pan on medium heat and let it simmer for ~10 minutes until the shells turn pink and the broth is infused with flavor.
  3. Strain the shells and herbs out by pouring the mixture through a strainer. Save the broth!!! Discard the shells.
  4. Return the broth to the skillet. Add the shrimp, lemongrass, chili pepper, green onion and salt/pepper to taste. Cook over medium-high heat until the shrimp is pink and the broth has thickened just a bit.
  5. Add the ghee (clarified butter) and stir so it melts into the broth. Be sure to remove the lemongrass prior to serving as it’s very tough…nobody wants to eat that!
  6. Sprinkle with cilantro leaves and serve.

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