Recipe

Coconut Shrimp Criollo Recipe

	Chefboriqua / All my dishes 1 year, 1 month ago 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 Prep:15m Cook:15m Servings:5	Chefboriqua
	coconuts

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Ingredients

1 cup water

2 teaspoons sugar

1 teaspoon chili powder

1 teaspoon Cumin, Ground

3/4 teaspoon salt

1/2 teaspoon Cinnamon, Saigon

1/2 teaspoon Garlic Powder

1/2 teaspoon Thyme Leaves

1/4 teaspoon Red Pepper, Ground Cayenne

1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices

1 can unsweetened coconut milk

1 pound large shrimp, peeled and deveined

1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)

Directions

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.

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