Mary Frank's Solar-Cooked Shrimp
Published August 20, 2005
- Total Time
- About 1 hour
- Rating
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Ingredients
1 ½ pounds large shrimp, peeled and deveined
1 red bell pepper, cut into ½-inch dice
1 small tomato, cut into ½-inch dice
Juice of 1 lemon
10 basil leaves
6 star anise pods
3 cloves finely chopped garlic
1 cup coconut milk
½ teaspoon salt
Nutritional analysis per serving (4 servings)
9 grams carbs; 274 milligrams cholesterol; 288 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 14 grams fat; 2 grams fiber; 504 milligrams sodium; 37 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, dark pot with a tightly fitting dark lid, combine all ingredients. Bake in solar oven just until shrimp are cooked through, about 1 to 1 ½ hours, checking after 45 minutes and then every 15 minutes or so. Spoon on top of rice.
To make this in a conventional oven, bake at 250 degrees.
Private Notes