Coconut Shrimp Criollo
From chefboriqua 15 years ago
- 15 minutes to make
- Serves 5
Coconut Shrimp Criollo is a blend of sweet and spicy flavors from ñame root, ripe plantains and succulent shrimp united with a flavorful sauce of coconut milk, cumin, cinnamon, thyme and red pepper
Ingredients
- 1 cup water shopping list
- 2 teaspoons sugar shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon cumin, Ground shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon cinnamon, Saigon shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon thyme leaves shopping list
- 1/4 teaspoon red pepper, Ground cayenne shopping list
- 1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices shopping list
- 1 can unsweetened coconut milk shopping list
- 1 pound large shrimp, peeled and deveined shopping list
- 1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups) shopping list
How to make it
- Stir water and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender.
- Add coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally. Serve over rice, if desired.
People Who Like This Dish 2
- chefmeow Garland, TX
- waterlily Joplin, MO
- chefboriqua Paterson, NJ
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The Rating
Reviewed by 1 people-
Yummy. This sounds fantastic. Great post and a high 5.
chefmeow
in Garland loved it
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