When I knew Helena was coming over for dinner and we were having Coconut Curry over a Coconut Biscuit, I wanted a light protein to compliment those bold flavors. Guess what I chose!

Helena’s Parsley Shrimp

2 quarts water

4 peppercorns

2T parsley

1 bay leaf

1 green onion, whole

16 oz (1 pound) of medium shrimp, peeled and deveined

Bring water to a boil and add peppercorns, parsley, bay leaf and onion. Boil for 5 minutes. Add shrimp to boiling water and cook for 3-5 minutes, just until they turn pink. Remove from water and add to your dish.

Discard the boiled vegetables.

As pictured: served with Helena’s Coconut Curry over Helena’s Coconut Biscuit.