2 lbs. Shrimp, peeled and de-veined, shells reserved
2 oz. Olive Oil, as needed
8 oz. Onions, diced
2 Garlic Cloves, minced
4 Jalapeno Peppers, diced
1/2 of 1 Fresh Coconut, shredded, water reserved
2 oz. Peanuts,roasted and chopped
2 oz. Gingerroot, grated
2 oz. Tomato Paste
4 oz. Dry White Wine
1 Qt. Fish Stock
2 oz. Roux
8 oz. Heavy Cream
1/2 Tsp. Salt, to taste
1/4 Tsp. Pepper, to taste
For Garnish:
6 oz. Tomato Concassé, small dice
1/2 of 1 Coconut, shredded and toasted
3 oz. Peanuts, roasted and chopped
2 Tbs. Cilantro, chopped
Instructions
Sauté shrimp shells in very hot oil and flambé with brandy.
Add onions, garlic cloves, jalapenos, coconut, peanuts, and ginger to shrimp shells, and sauté for 3 minutes.
Add tomato paste and sauté for a few minutes, deglaze with wine, add stock and coconut water, and bring to a boil; reduce by one-half, add roux, and simmer for 20 minutes.
Add cream and reduce until a good consistency is achieved. Season and strain.
Sauté shrimp in hot oil; sauté until done. Add the sauce to the fish, and check consistency and seasonings.
Garnish with tomato, coconut, peanuts, and cilantro.
