RE: Coconut shrimp
This coconut shrimp isn't fried, but rather a kind of casserole. I've made this twice and am addicted to it. My variation calls for adding chopped scotch bonnet peppers (just a little) that gives it a kick. (And instead of plain tomato sauce, I use chopped up crushed tomatoes.) The smooth sweet coconut milk and spicy peppers is a great taste! From goya.com
Shrimp in Coconut Sauce
This dish is a succulent shrimp bathed in a silky and delicious coconut sauce.
1 1/2 lbs. large shrimp, peeled and deveined
1 tsp. Goya Adobo with Pepper
3 tbsp. Goya Olive Oil
2 cups finely chopped onion
3 scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)
1 1/2 tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
1/2 cup Goya Tomato Sauce
1 cup clam broth
1 can (13.5 fl. oz.) Goya Coconut Milk
4 cups hot cooked white rice
1. Season shrimp with Adobo and set aside.
2. In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
3. Stir in tomato sauce and cook for 5 minutes.
4. Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
5. Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
6. Transfer to serving platter, garnish with scallion. Serve accompanied by rice.