Fresh shrimp is the key to this dish. If you don't enjoy cilantro, substitute parsley or another fresh herb.
Ingredients:
1½ pound fresh gulf shrimp
1 onion, chopped
3-4 garlic cloves, minced or chopped
1 tbsp coconut oil
1 cup canned coconut milk
4 cups water or chicken broth
½ cup cilantro
1 14 oz. can diced tomatoes
1 lemon, juiced
cayenne pepper, dash
½ tbsp sea salt
scallions
Directions:
1 - Peel and clean shrimp.
2 - Chop up onion, garlic and cilantro.
3 - Add your coconut oil to a medium pot and turn on high. Then add in the garlic and onions.
4 - Once the onions start to become translucent add your coconut milk and cook on medium.
5 - Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
6 - Add raw shrimp the last 3 min. of cooking.
7 - Then turn off and add your tomatoes, cilantro and scallions and it’s ready to eat.
As always, we love to hear from our customers!