Thai Shrimp

ingredi

• 60 medium-size fresh shrimp
• 4 tbsp (60 ml) butter
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 6 garlic cloves, finely chopped
• 4 tomatoes, diced
• 4 tbsp (60 ml) hazelnut oil
• 1 cup (250 ml) coconut milk
• 2/3 cup (150 ml) whipping cream
• Salt and pepper
• Parsley

Preparation

1. Trim shrimp and cut heads off. Sauté onion, bell peppers, garlic and tomatoes in butter for 5 minutes. Add hazelnut oil, shrimp, coconut milk and cream. Cook until shrimp turn pink.
2. When shrimp are almost done, season to taste with salt, pepper and parsley. Transfer to serving platter. Serve hot or at room temperature