Spicy Coconut Shrimp Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 cup dry white wine
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tablespoon fennel seeds
• 2 teaspoons cayenne
• 1 teaspoon celery seeds
• 1/2 teaspoon paprika
• Kosher salt
• Finely grated zest and juice of 1 small lemon
• One 15-ounce can coconut milk
• 1 pound shrimp, peeled and deveined
• 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
• 2 tablespoons chopped fresh parsley