1 lb. Medium Tiger Shrimp
1 cup white wine
1 can coconut milk
2 vine tomatoes
Fresh cilantro
1 white onion
Three cloves of garlic
Olive oil
Sea Salt


Peel and devein your shrimp but save the shells. Place the shells and the wine in skillet, bring to a boil, reduce heat and allow to simmer for 10 to 20 minutes.

Chop and dice the onion, tomatos and cilantro

Saute’ the shrimp in the olive oil, cilantro, garlic and tomatoes until well done

Remove the shells from the skillet and pour the stock mixture in with the shrimp and vegetables still under a low-medium heat.

Add the coconut milk and still until the broths is orange. Cover and allow to simmer for 25 minutes.

Add sea salt to taste and serve.