Recipe: Coconut Shrimp Criollo
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Recipe: Coconut Shrimp Criollo
My Favorite! 
This is very tasty if you like your dishes on the spicy side!!!
Definitely works so well with white rice on the side:
Supposedly takes 20 mins to prepare. It takes a lil longer that than.
Enjoy!!
http://www.cooking.com/Recipes-and-M....aspx?rid=6584
Coconut Shrimp Criollo is a blend of sweet and spicy flavors from ņame root, ripe plantains and succulent shrimp united with a flavorful sauce of coconut milk, cumin, cinnamon, thyme and red pepper.
INGREDIENTS
1 cup chicken broth 2 teaspoons sugar 1 teaspoon McCormick Ground Cumin 1 teaspoon McCormick Chili Powder 3/4 teaspoon salt 1/2 teaspoon McCormick Thyme Leaves 1/2 teaspoon McCormick Garlic Powder 1/2 teaspoon McCormick Ground Cinnamon 1/4 teaspoon McCormick Ground Red Pepper 1/2 pound thin ņame root or yams, peeled and cut into 1/2 inch slices 1 can (14 ounces) unsweetened coconut milk (Thai coconut milk preferred to produce a thicker sauce) 1 pound large shrimp, peeled and deveined 1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)
DIRECTIONS
Stir chicken broth and next 8 ingredients in medium saucepan. Bring to a boil. Add ņame root; cover and boil 5 minutes or until ņame are slightly tender.
Reduce heat to medium-low; add remaining ingredients. Simmer, uncovered, 5 minutes or until shrimp turns pink; stir occasionally.
This is very tasty if you like your dishes on the spicy side!!!
Definitely works so well with white rice on the side:
Supposedly takes 20 mins to prepare. It takes a lil longer that than.
Enjoy!!
http://www.cooking.com/Recipes-and-M....aspx?rid=6584
Coconut Shrimp Criollo is a blend of sweet and spicy flavors from ņame root, ripe plantains and succulent shrimp united with a flavorful sauce of coconut milk, cumin, cinnamon, thyme and red pepper.
INGREDIENTS
1 cup chicken broth 2 teaspoons sugar 1 teaspoon McCormick Ground Cumin 1 teaspoon McCormick Chili Powder 3/4 teaspoon salt 1/2 teaspoon McCormick Thyme Leaves 1/2 teaspoon McCormick Garlic Powder 1/2 teaspoon McCormick Ground Cinnamon 1/4 teaspoon McCormick Ground Red Pepper 1/2 pound thin ņame root or yams, peeled and cut into 1/2 inch slices 1 can (14 ounces) unsweetened coconut milk (Thai coconut milk preferred to produce a thicker sauce) 1 pound large shrimp, peeled and deveined 1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)
DIRECTIONS
Stir chicken broth and next 8 ingredients in medium saucepan. Bring to a boil. Add ņame root; cover and boil 5 minutes or until ņame are slightly tender.
Reduce heat to medium-low; add remaining ingredients. Simmer, uncovered, 5 minutes or until shrimp turns pink; stir occasionally.
Maybe I'll try this one out over the weekend.
