1 tb Vegetable oil

2 c Leeks or onion(s)

Thinly sliced 1 cn Tomatoes, coarsely chopped

-liquid reserved 3 tb Undiluted orange

-juice concentrate 1 tb Lemon juice

1/4 c Mint or cilantro, minced or

2 tb Dried mint, crushed

1/2 ts Asian chile paste (opt)

Salt and pepper 1/2 c Coconut milk (pref light)

-or evaporated skim milk -with coconut extract (opt) 1 1/4 lb Rock shrimp or

1 1/2 lb Medium shrimp

-shelled and deveined or 1 pk Peeled frozen shrimp *

4 c Cooked basmati rice

Or long-grain rice * Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4-5 min depending on the size of the shrimp. Heat the oil in a large heavy skillet over medium heat. Add the leeks and saute until softened, 8-10 min, stirring. Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chile paste, salt and pepper. Cook the sauce, uncovered, until slightly thickened, about 10 min, stirring occasionally. Stir in the coconut milk with the fresh mint and heat for 2 min. Add the shrimp, cover and cook until they just turn opaque, 2-4 min; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top. Simply Seafood Winter 1996