Coconut Jumbo Shrimp

Recipe courtesy of Chef Denisse Oller

Serves 4

Ingredients:
1 lb jumbo shrimp
2 tbsp white onions, chopped
3 garlic cloves, smashed or finely chopped
2 plum tomatoes
1 tbsp olive oil
1 cup coconut milk
½ cup tomato sauce
1 tbsp red chili, finely chopped
1 tsp jalapeño, finely chopped
1 tsp coriander
Salt and pepper to taste

Preparation:
1. Peel and clean shrimp, season to taste with salt and pepper. Heat the oil on a saucepan and sauté onions for a minute.
2. Add garlic and cook 2 minutes. Add chili, jalapeño and tomatoes and cook 2 minutes. Add coconut milk and tomato sauce.
3. When boiling, add shrimps and cook until pink. Re-season at taste. Add coriander. Serve with white rice or fried plantains.


Denisse is a member of Hispanic Kitchen. Also visit Denisse online at Denisse's Table.

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