Tonight, I was feeling the taste for coconut. Amazingly enough, I've never liked coconut, but as I've gotten older, I've acquired a taste for it in some forms. Tonight, it was in the form of coconut milk, which I think has a hint of coconut flavor, not super strong like I would have imagined.
Here's tonight's dinner: Shrimp in Coconut Sauce (Camarones en Salsa de Coco) and Steamed Veggies.
Here's a reprint of the original recipe which can be found here if you want a print-version:
Shrimp in Coconut Sauce (Camarones en Salsa de Coco)
1 1/2 lbs. large shrimp, peeled and deveined
1 tsp. Goya Adobo with Pepper
3 tbsp. Goya Olive Oil
2 cups finely chopped onion
3 scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)
1 1/2 tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
1/2 cup Goya Tomato Sauce
1 cup clam broth
1 can (13.5 fl. oz.) Goya Coconut Milk
4 cups hot cooked white rice
|1.||Season shrimp with Adobo and set aside.|
|2.||In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.|
|3.||Stir in tomato sauce and cook for 5 minutes.|
|4.||Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.|
|5.||Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.|
|6.||Transfer to serving platter, garnish with scallion. Serve accompanied by rice.|
My version: I didn't use scallions or clam broth, but everything else was pretty much the same. I had to scale the recipe down of course, but I didn't measure so I can't be sure what to say.
I will say, that I enjoyed this dish. The sauce on the shrimp was pleasantly tasty, with that hint of coconut. I served my dish with arborio rice and steamed vegetables. I had planned for a small dessert using more of the coconut flavor, but I'm all "coconutted" out. Maybe tomorrow? :-)
Image source: http://www.bodytemple.com.au/Uploads/Images/coconut.jpg