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Coconut Shrimp Criollo

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 5 (1-cup) servings.

Coconut Shrimp Criollo is a blend of sweet and spicy flavors from ñame root, ripe plantains and succulent shrimp united with a flavorful sauce of coconut milk, cumin, cinnamon, thyme and red pepper.

Ingredients

  1 cup chicken broth

  2 tsp sugar

  1 tsp McCormick® Gourmet Collection Chili Powder

  1 tsp McCormick® Gourmet Collection Cumin, Ground

  3/4 tsp salt

  1/2 tsp McCormick® Gourmet Collection Cinnamon, Saigon

  1/2 tsp McCormick® Gourmet Collection Garlic Powder

  1/2 tsp McCormick® Gourmet Collection Thyme Leaves

  1/4 tsp McCormick® Gourmet Collection Red Pepper, Ground Cayenne

  1/2 lb thin ñame root or yams, peeled and cut into 1/2 inch slices

  1 can (14 ounces) coconut milk (Thai coconut milk preferred for thicker sauce)

  1 lb large shrimp, peeled and deveined

  1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)

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Directions

Mix chicken broth and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender.

Stir in coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.

Serve over cooked rice, if desired.