Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells. Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6355 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 4|
|Calories from Fat: 280 (49%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 255.4mg||79 %|
|Sodium 854.9mg||29 %|
|Potassium 1158.5mg||30 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 31.7g|
|Protein 44.1g||63 %|
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Calories per serving: 574
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