Ingredients
800g raw tiger shrimp (cleaned, with shells)
2 medium shallots, finely chopped
2 medium tomatoes (de-seeded and diced finely)
2 spoons coconut oil
½ teaspoon turmeric
3 peppercorns
400ml coconut milk
200g macadamia nuts
Salt
Coriander to garnish
Instructions
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Blend macadamia and coconut milk in a high-speed blender until smooth. Set aside.
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In a large pot, gently heat coconut oil. Soften onions on low heat until translucent.
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Add the turmeric & peppercorns, still on low heat. Add tomatoes, stir occasionally, until a thick rich paste forms (this might take a while, until its a jam like consistency). Toss in prawn heads (if using, see ingredients) and cook on medium heat for 8 minutes or so.
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Add coconut and macadamia milk, simmer gently for approximately 15 minutes (loosen with water if the sauce is too thick).
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Add shrimp, season, stir and cook on medium-high heat for 2-3 minutes.
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Serve with rice.
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**Recipe via www.nutcellars.com.
