It may be snowing out (here at Chefs’ Lives HQ in New York, at least), but in our hearts, it’s summer. This dish by Food Network chef Valerie Bertinelli will make you feel like you’re sitting on a beach, and may just be what you need to chase away those winter blues.
Valerie Bertinelli’s Spicy Coconut Shrimp
1 cup 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
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.
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