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500 g frozen peeled shrimp
1  cube MAGGI Garlic Parsley flavour Noix de saveur
1 sweet yellow pepper
1 tomato
1 lime
200 ml coconut milk
2 tbsp. o


1 pan
1 stove

Shrimp with coconut

1. Wash and chop the yellow pepper. 2. Cut into the skin at the top of the tomato, plunge it into boiling water for 1 minute and then into cold water, remove the skin and the seeds and chop the tomato into small pieces. 3. Using a vegetable peeler, cut the zest of half a lime and chop finely, then squeeze the juice. 4. In a saucepan with hot oil, brown the shrimp on high heat. (Do not thaw the shrimp prior to cooking.) Add the pepper, the Noix de Saveur and the lime juice. 5. Cook for approximately 10 minutes. Add the coconut milk, the lime peel and the chopped tomato. Continue cooking for approximately 5 minutes. Tip: When sweet yellow peppers are not in season, use canned peppers or sweet green peppers

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