Shrimp Ceviche with Coconut Milk
Shrimp Ceviche with Coconut Milk might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains roughly 38g of protein, 27g of fat, and a total of 437 calories. If you have peppercorns, onion, lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a rather pricey recipe for fans of South American food.
Instructions
Squeeze the lemon halves into a large pot, and toss in the halves.
Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full. Bring to a boil over high heat, then stir in the shrimp, and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes.
Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.
Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to taste.
Cut the chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate 30 minutes before serving.
Garnish individual servings with the cilantro sprigs and lime wedges.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.