Shrimp in Coconut Sauce
While looking for something new for my Puerto Rican husband, I found this great recipe on the Goya Food website.
1 1/2 lbs. large shrimp, peeled and deveined
1 tsp. GOYA® Adobo with Pepper**
3 tbsp. Olive Oil
2 cups finely chopped onion
3 scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)
3 cloves fresh garlic, minced
1/2 cup Tomato Sauce
1 cup clam broth(I use chicken broth)
1 can (13.5 fl. oz.) GOYA® Coconut Milk
4 cups hot cooked white rice
- Season shrimp with Adobo and set aside
- In a skillet, heat oil on medium. Stir in onion, scallions and garlic and cook, stirring often until onion is translucent, about 10 minutes
- Stir in tomato sauce and cook for 5 minutes
- Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes
- Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes
- Transfer to serving platter, garnish with scallion. Serve with rice.
This is great served with tostones(fried plantains). Recipe HERE
**Goya Adobo is a great all purpose seasoning. I know you might not like to buy an ingredient for for just one recipe that may never be used again, but don't feel bad about getting this one, it's good! We used it for everything from eggs at breakfast to thanksgiving turkey. It's especially good on pork and chicken.