Second Spin, Country 103: Madagascar [International Food]

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide a crunchy texture with fewer calories.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken or fish can be more affordable protein options.

breadcrumbs

🥗Healthier: ground almonds

💰Cheaper: crushed crackers

Ground almonds add flavor with fewer carbs.

Fill a stockpot with water and add 3 tablespoons of kosher or sea salt.

Cover the pot and bring the water to a boil over high heat.

Place the shrimp into the boiling water, cover the pot, and reduce the heat to medium.

Let the water come back to a slow boil and cook the shrimp until they turn bright pink and become opaque, about 3 to 8 minutes depending on the size of the shrimp.

Plunge the shrimp into a large bowl filled with ice and water to stop the cooking process.

Remove the shrimp from the ice water when they have begun to cool and set them in a colander to dry or pat them dry with paper towels.

In a heavy pan, melt 3 tablespoons of butter over medium heat.

Add the chopped onion and sauté for about 6 minutes or until translucent.

Add the grated garlic and ginger and continue cooking for 2 minutes.

Stir in the cooked shrimp and season to taste with salt and black pepper.

Drizzle the lemon juice into the mixture and add the coconut milk.

Stir in the tomato puree and the brown sugar.

Bring the mixture to a simmer and cook for about 5 minutes to heat through.

Plate a layer of rice (if using) and scoop servings of the shrimp and sauce on top.

Garnish with chopped parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens