CAMARAO CON COCO

Camarao con Coco image

Number Of Ingredients 13

2 pounds jumbo shrimp
2 limes juiced
salt and freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup chopped onion
1 cup chopped shiitake mushrooms
1/4 cup brandy
1 cup coconut milk
1 cup coconut water, mixed with 1 teaspoon cornstarch
1/2 cup heavy cream
1/4 cup chopped cilantro
1/4 cup chopped parsley to garnish

Steps:

Marinate the shrimp in the lime juice, salt and pepper. In a large, heavy skillet, heat the oil and butter over medium heat and sauté the onion and garlic for about 2-3 minutes. Add the mushrooms and sauté for 3 minutes. Add the brandy and cook for 1 minute. Stir in the coconut milk, coconut water mixture, and heavy cream; bring to a boil. Add the shrimp and cilantro and boil, stirring constantly, another 2-3 minutes, or until the sauce thickens to desired consistency. Season to taste with salt and pepper. Sprinkle with parsley and serve immediately

Nutrition Facts : Nutritional Facts Serves