1 C.S. Chopped parsley
1 tbsp chopped coriander (for me a little less)
250 ml of coconut milk
Preparation
If necessary, peel the shrimp, clean them and drain them well. Place the shrimp in a salad bowl, add the squeezed garlic, sprinkle with the lemon juice, mix everything well and leave to marinate for approximately 1 hour. Peel and finely chop the onions.
In a pan, melt the butter, add the onion, let it brown without coloring it, then add the shrimp, brown them for 2 minutes on each side, add the small peppers, sprinkle with the coconut milk, season with paprika, a little salt , stir, add the parsley and coriander, leave to thicken over low heat.
My Amish friend shared this bread recipe with us, and it’s been on repeat since!.
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