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Recipe:Shrimp Stew with Coconut Milk (Encocado de Camarón)
- Prep time: 15 minutes
- Cook time: 10 minutes
Serves 4
Ingredients
-
Raw Peeled and Deveined Shrimp 21-25
QTY 16 oz.
Olive Oil
QTY 1 Tbsp.
Red Pepper, diced
QTY ½ cup
Medium Onion, chopped
QTY 1
Green Bell Pepper, diced
QTY ½ cup
-
Dorot Garlic
QTY 4 cubes
Coconut Milk
QTY 2 Cups
Medium Tomato, diced
QTY 1
-
WF Coarse Black Pepper
QTY 1/2 tsp.
-
WF Coarse Sea Salt
QTY 1 tsp.
Grated Coconut, unsweetened
QTY ½ cup
Cilantro, chopped
QTY 1 Tbsp.
Parsley, chopped
QTY 1 Tbsp.
Scallions, thinly sliced
QTY 1 Bunch
- Steamed White Rice
-
WF Ripe Plantains, air fried or baked until golden
QTY 8-10
Cooking
Directions
Heat olive oil in a large skillet over medium heat. Add onions, peppers and garlic. Cook for 3 to 5 minutes or until wilted. Add coconut milk and tomatoes and simmer for 3 to 5 minutes.
Add shrimp, grated coconut, salt, black pepper, cilantro and parsley to the coconut milk and vegetable mix. Continue cooking for 3 minutes or until shrimp turn opaque. Garnish with sliced scallions.
Serve shrimp stew with steamed rice and plantains on the side. *USDA recommends cooking seafood to a minimum internal temperature of 145°F.