I’m pretty intentional about keeping up with cooking bookmarked recipes on social media, namely Instagram. Chef Sam is one of my favorite as her dishes mostly are focused on hispanic cuisine but she also incorporates fusion. So far I have made her camarones en coco and it was an absolute hit with my family and myself. It’s savory and sweet and the perfect warm and comforting dish for a winter’s night. Save this recipe and make it ASAP, you won’t regret it. Enjoy!
Camarones en Coco
Ingredients
- 1 pound of 16/20 shrimp, deveined and tails removed
- 1 tsp extra virgin olive oil (for shrimp) + 1 tsp extra virgin olive oil for sautéing
- 1/2 a Spanish onion
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 6 cloves of garlic
- 1 lime, juiced
- 1 can unsweetened coconut milk
- 1 tsp smoked paprika
- 1.5 tsp Sazon con Achiote
- 1.5 tsp sambal chili paste (optional)
Prepare
- First, dry the shrimp well with paper towels, season with salt, pepper, and 4 cloves of minced garlic.
- Next, thinly slice the onions and peppers, set aside.
- In a saute pan on medium heat, add 1 tsp of extra virgin olive oil.
- Satue the shrimp until just cooked through, about 2 minutes on one side then 1 minute on the other. Remove shrimp from pan and set aside.
- Add the onions and peppers. Add a pinch of salt to get them sweating. Stir.
- Once softened and fragrant, add the coconut milk. Bring to a boil.
- Add smoked paprika, Sazon, lime juice, stir. Season with salt and pepper to taste.
- Allow the sauce to reduce by half, for about 7-10 minutes. Finally, add the shrimp back in.
Stir and add fresh cilantro leaves. Enjoy!
