Ingredients
1 can (13 1/2 ounces) coconut milk
1 lemongrass, outer leaves removed and tender center chopped (about 1/4 cup)
1 cup chopped white onion
1 carrot, chopped
5 Serrano chilies, chopped
3 to 4 cloves garlic
1/2 cup sugar
Zest and juice of 1 lime
Zest and juice of 1 lemon
1 bulb fennel trimmed and coarsely chopped
Coarse salt
Preparation
Combine all ingredients plus one full can water in a medium saucepan over high heat. Bring to a boil; reduce heat to medium. Simmer for 25 minutes. Remove from heat; strain; return to heat if poaching shrimp immediately. Store, covered, in a refrigerator for up to 2 days; poaching liquid can be used several times.
