Mary Frank's Solar-Cooked Shrimp

By Jonathan Reynolds

Total Time
About 1 hour
Rating
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Featured in: KITCHEN VOYEUR; Sunny Side Up

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Ingredients

Yield:Serves 4
  • 1½pounds large shrimp, peeled and deveined
  • 1red bell pepper, cut into ½-inch dice
  • 1small tomato, cut into ½-inch dice
  • Juice of 1 lemon
  • 10basil leaves
  • 6star anise pods
  • 3cloves finely chopped garlic
  • 1cup coconut milk
  • ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

287 calories; 14 grams fat; 11 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 37 grams protein; 504 milligrams sodium

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

  1. 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 1½ hours, checking after 45 minutes and then every 15 minutes or so. Spoon on top of rice.

Tip
  • To make this in a conventional oven, bake at 250 degrees.

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