Coconut Shrimp Criollo
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: 15 min | Cook: 15 min | Yield: 5 (1 cup) servings
Ingredients
- 1 cup chicken broth
- 2 teaspoons granulated sugar
- 1 teaspoon McCormick® Gourmet Collection Chili Powder
- 1 teaspoon McCormick® Gourmet Collection Cumin, Ground
- 3/4 teaspoon salt
- 1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
- 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
- 1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
- 1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
- 1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices
- 1 (14 ounce) can coconut milk (Thai coconut milk preferred for thicker sauce)
- 1 pound large shrimp, peeled and deveined
- 1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)
Instructions
- Mix chicken broth and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender.
- Stir in coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.
- Serve over cooked rice, if desired.
Notes
Ñame root, also know as yams, are grown throughout the tropics, including West Africa, the South Pacific and the Caribbean. The root is shaped like a long sweet potato with creamy, nutty flesh.
Nutrition
Per serving: Calories: 414 Sodium: 708mg Fat: 22g Carbohydrates: 32g Cholesterol: 138mg Protein: 22g
Attribution
Recipe used with permission from:
McCormick
