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Grilled Shrimp And Steamed Mussels In Coconut Broth


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1 pound large shrimp, shelled and deveined, shells reserved

2 tablespoons extra-virgin olive oil

Finely grated zest of 1 lemon

Salt and freshly ground pepper

3 cups water

1/4 cup pickled ginger from a jar

1 large onion, finely chopped

1 fennel bulb, cored and finely chopped

3 tablespoons unsalted butter

4 garlic cloves, minced

2 tablespoons minced ginger

1 medium carrot, thinly sliced crosswise on a mandoline

3/4 cup unsweetened coconut milk

1/2 cup dry white wine

1 pound mussels, scrubbed

2 tablespoons chopped parsley

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