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Coconut Poaching Liquid

Coconut Poaching Liquid

This recipe for coconut poaching liquid is courtesy of Sue Torres and should be used in her Coconut-Poached Shrimp Tostadas recipe.

The Martha Stewart Show http://www.marthastewart.com/343738/coconut-poaching-liquid
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  • Yield Makes enough to poach 18 shrimp

Ingredients

    • 1 can (13 1/2 ounces) coconut milk
    • 1 lemongrass, outer leaves removed and tender center chopped (about 1/4 cup)
    • 1 cup chopped white onion
    • 1 carrot, chopped
    • 5 Serrano chilies, chopped
    • 3 to 4 cloves garlic
    • 1/2 cup sugar
    • Zest and juice of 1 lime
    • Zest and juice of 1 lemon
    • 1 bulb fennel trimmed and coarsely chopped
    • Coarse salt

Directions

  1. Combine all ingredients plus one full can water in a medium saucepan over high heat. Bring to a boil; reduce heat to medium. Simmer for 25 minutes. Remove from heat; strain; return to heat if poaching shrimp immediately. Store, covered, in a refrigerator for up to 2 days; poaching liquid can be used several times.

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