Ethiopian Berbere (Shrimp in Spicy Coconut Milk)

Sherry Blizzard

By
@akflurry

Mom (witch 1-2-3 here on JAP) gave me a collection of spices from around the world. See www.thesilkroad.com for a list. The recipe is not listed on the website but is on the back of the can. This is a pretty spicy dish, so if you don't care for the bite curry sometimes brings, I would cut down on the amount.

The hardest part of this recipe is shelling and deveining the shrimp. I only use wild caught extra large shrimp (cut them in 1/2), but you can use the already cleaned ones if you prefer to skip this step.

The snap peas really MAKE this dish...that sweet bite of crunch is perfect.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1 lb
shrimp, deviened shells and tails off
1 lb
snap peas
1 large
crushed tomatoes, canned
1 medium
onion, diced
1 c
coconut milk
1 c
cilanto
3 Tbsp
butter
2 Tbsp
garlic, minced
2 Tbsp
berbere (i'll attach the link to make your own berbere spice mix if you can't get the silk road mix)

Step-By-Step

Step 1 Direction Photo

1This is what you need.

Step 2 Direction Photo

2Saute onion and garlic in butter until soft and translucent.

Step 3 Direction Photo

3Add tomatoes and berbere spice; simmer for 10 minutes.

Step 4 Direction Photo

4Add shrimp (I should have cut them in 1/2 lengthwise--they were huge) and snap peas; cook for 5 minutes (don't overcook the shrimp)

5Finish with coconut milk and cilantro Simmer for 15 minutes; add salt to taste. I served this over white basmati rice.

6**Here is a link to make the spice mix.
epicurious.com/...Mix-Berbere-104015

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