The following recipe is courtesy of our friend, Puerto Rican chef Cielito Rosado.
2 lbs. cleaned and deveined shrimp
2 teaspoons salt
2 teaspoons mashed garlic
2 tablespoons olive oil
¼ cup butter
½ cup purple onion, chopped
2 tablespoons wheat flour
1 can cream of coconut
1 cup heavy cream
½ tablespoon lobster base
½ tablespoon grated ginger
1 bunch cilantro, finely chopped
Salt to taste
1. Clean and season the shrimp, then set aside.
2. Heat the butter in a pan. Add the onion and ginger and cook on medium heat for 2 to 3 minutes.
3. Add the wheat flour, cream of coconut, heavy cream and lobster base and cook on medium heat for 2 to 3 minutes. Add the cilantro and season to taste.
4. In another large pan, bring olive oil to cooking temperature and saute the shrimp on medium heat for 2 to 3 minutes. Add the sauce and cook for another 2 to 3 minutes.
Photo and recipe courtesy of Cielito Rosado
Other recipes by Cielito Rosado:
Asopao de Camarones
Salmon and Mango Ceviche
Torrejitas de Bacalao
Empanadillitas de Bacalao
Casquitos de Guayaba (Candied Guava)
Budín (Bread Pudding)
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