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Soups and Stews | |
| 1 cup dry white wine 1 tablespoon tomato paste 4 cups chicken broth 1 bay leaf 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon fennel seeds 2 teaspoons cayenne 1 teaspoon celery seeds 1/2 teaspoon paprika Kosher salt Finely grated zest and juice of 1 small lemon One 15-ounce can coconut milk 1 pound shrimp, peeled and deveined 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons 2 tablespoons chopped fresh parsley | |
| Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes. Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste. Serve in shallow bowls, topped with parsley. | |
Unrated | |
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