Shrimp With Coconut - {Camarones Al Coco}
By á-170456
Ingredients
- 2 coconuts
- 1 pound peeled medium shrimp deveined
- 1/4 cup olive oil
- 2 tomatoes chopped
- 3 green onions chopped
- 1/2 teaspoon chopped garlic
- 1/4 cup orange juice
- 1/4 cup tequila
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
Poke 2 holes in 1 coconut. Holding coconut over measuring cup, drain 1/4 cup liquid into cup. Set liquid aside. Reserve remaining liquid for another use. Cut coconuts in half and set aside.
In medium skillet, saute shrimp in oil over medium-high heat 1 minute. Add tomatoes, onions and garlic and cook on low heat 4 minutes. Add orange juice, tequila and coconut liquid and season to taste with salt and pepper. Cook and stir 2 minutes until shrimp turns opaque and is cooked through.
Ladle shrimp and juices into coconut shells.
This recipe yields 4 servings.
Each serving: 316 calories; 215 mg sodium; 138 mg cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams protein; 0.95 gram fiber.
You'll also love
- Canter's Potato Salad 3.6/5 (5 Votes)
- White Rice With Green Onions And... 0/5 (0 Votes)
- Celery Root, Carrot And Pear... 0/5 (0 Votes)
- Sour Cream Raisin Pie 0/5 (0 Votes)
- Adwoa's Fish Chili 0/5 (0 Votes)
- Open-Faced Crab-Melt Sandwiches 0/5 (0 Votes)
- Grilled Marinated Fish With... 0/5 (0 Votes)
- Warm Spicy Butter-Poached Shrimp 0/5 (0 Votes)
Review this recipe