Coconut Stewed Shrimp | CaribbeanPot.com

Get my cookbook @ http://www.CaribbeanPot.com/CookBook/ #Shrimp #StewedShrimp #CoconutShrimp Learn how to make incredible Coconut Stewed Shrimp in a few simple steps, with Chris De La Rosa of CaribbeanPot.com This tasty shrimp stew will quickly become a feature on your dinner table.

For this #glutenfree Shrimp Stew, you’ll need..

2 lbs 21-25 shrimp
1 teaspoon sea salt (divided)
3 tablespoon olive oil (divided)
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon black pepper (divided)
1 large onion
6-8 cloves garlic
2 scallions
1 medium tomato
4-5 sprigs thyme
3/4 teaspoon paprika
2-3 pimento peppers (aka seasoning peppers)
1/2 teaspoon Scotch Bonnet flakes
1/2 cup white wine
1 cup coconut milk
1/2 lime
2 tablespoon chopped parsley

More delicious #SeaFood Recipes can be found at http://www.CaribbeanPot.com

What’s up soldiers chris here caribbean pod.com vibes it up in the kitchen man 2021 you’ll be there are we starting off without gum bam coconut stewed shrimp something reminiscent of the french-speaking caribbean here we go in that route to start of the year you’re going to love this one man stay

Tuned you know a little bit of steam jasmine rice on the side and this shrimpy shrimp oh yo i have about two pounds of shrimp cleaned the vein but i left the tails on and if you shop at the costco you get them like this just gotta wash

Them and i did wash it with cold water and lemon juice i left the tails on just a little fanciness you know what i mean but it’s 21.25 that means that’s how many makes up a pound nice and big to that you need well typical chris way i need about a

Tablespoon and a half of olive oil in there salt and i like using sea salt whatever salt you guys like using of course flex what you got right fresh ground black pepper it’s a very simple marinade it’s only going to be adding more flavors but the simplicity of it doesn’t mean

This is going to be lacking in flavors caribbean green seasoning and this is just a puree paste of all the herbs along with garlic and seasoned peppers and everything else we like using in the caribbean and just about every caribbean household will have this um if you go to caribbean pot.com the

Recipe will be there waiting for you gonna give this a quick mix and we’re going to set it aside to marinate for about 10 minutes as we prepare the other ingredients got a nice wide saucepan on a medium flame and right away we’re gonna toss in all that shrimp

Now remember we coated these with olive oil so that’s why the pan was dry now the juices on the bottom here i’m gonna hold off on putting that in there because i want to quickly sort of saute or fry up these here just for about a minute or two

And then we’ll immediately remove them i’m not trying to overcook the shrimp and it’s one of the challenges a lot of people have in getting shrimp right and this is the trick here quickly cook it remove it and then we’ll add it back later and right away as soon as they change

Color you’re gonna have to flip them we’re gonna remove them and put them back in the same bowl while you marinate it too don’t worry too much about cross contamination because it’s going back in there um in a few minutes but first let’s just clear this pan off my heat is still on

Medium i’m gonna crank up the heat now you’re probably wondering well chris couldn’t we just add the shrimp later of course you can but the whole idea is you know just about every recipe i share with you guys i always keep impressing on you guys flavor

And this is how we’re going to develop that rich shrimp flavor is by cooking it off at the start here in the same pot same pan i’m gonna go in with another tablespoon now if you have coconut oil i would highly recommend using coconut oil at this point

Because again as i was saying earlier there that sort of enhances the salt the sort of coconut flavor that we want diced onion and that is a large diced onion i’ve got you some pimento peppers thinly sliced and if you’ve never seen pimento peppers this is what it looks like

No heat whatsoever but tons of flavor and you would have seen if you saw my gardening videos you would have seen me plant those over the summer time there some fresh thyme maybe some scallion in there as well too i’m going to turn my heat down to low

Because i want that to slowly cook to help everything waken up a little bit more that’s a tiny bit more sea salt and of course you’ll need some more fresh ground black pepper shake that in there and this dish along with coconut one of the stars

Garlic and i’m gonna go in with five cloves of garlic in there in total gonna crush that garlic in there for a little cake wow a good cake i have here the dehydrated scotch bonnet peppers that i made uh the video is available right here on caribbean pod.com

And not too much of that put them if you have it use it if you don’t have it you can put some just some pepper flakes and chili flakes if you have it if you have a fresh crushed butter pepper you can toss it in there if it’s heat you want

But this dish it doesn’t really require too much heat this is all about the garlic and the coconut and the shrimp itself and you know that as i said earlier there that pimento pepper will give it a lovely flavor if you know what i mean

You know what i mean if you don’t know what i mean ask i will tell you all right it’s all about education here i’ll tell you now by the way speaking about education and i’m a friend i’m from grenada still licks a body oil down boy your kitchen should have oh man the

Lovely aroma taking you right back to some beach in the caribbean now i know they’re all just sun tanning and all that but go out and support the local vendors now i’m gonna crank my heat to medium and we’re gonna deglaze a little vino a little white wine people

It’s already holidays here there’s some left back there in the fridge so why not now if you don’t want to do the wine thing anytime you will try and have to eat this well obviously leave it okay don’t say uncle chris force no let’s do anything

We’re gonna crank that up i’m gonna burn that down and you know for the most part that alcohol is gonna burn off as that wine starts to burn off there i’ve got a medium tomato that i chopped up i’m gonna add that to that to give the entire dish

A bit of body now to help balance off the acidity we’re gonna go in with a tablespoon of brown sugar and that’s just golden brown sugar you want that to soften up everything and come together there that’s like connie well in your pot right here don’t look any festivities

Happening here look at the colors yeah no carnival this year but we can’t evaluate in the kitchen for a little bit of smokiness we’re gonna go in with some smoked paprika hey all i know just crazy i’m bad with the flavors today boy you’re just dropping it like it’s hot

Drop it like it’s hard we’ve got a proper bubble going on there so here’s where we’re going to go in with that coconut milk now and let’s look at that sauce that we created there we want to bring that back up to a boil turn your heat down all the way down to

Low and let that simmer and let all those flavors come together and you know it’s all about blooming them flavors now it’s been going now on that low bubble for about six minutes and we got a velvety smooth sort of creaminess happening there now i’m eating this with some steamed jasmine rice

So i’m not trying to kill all that nice gravy that we developed there i will crank up my heat to medium and i will go in with the shrimp and all the juices and the remaining green seasoning and everything we’re just going to bring that up to a boil

Maybe another minute or so and turn the heat off give it a mixy mix in that lovely luscious coconut sauce there and you can see the niceness and i even have to impress on all that because all you’re like wait chris boy you come hard for the new year and you’re damn right

I’m coming hard and i come in harder than how soon don’t worry i’m just gonna give that a minute as i said and then we’re done now the final little step we’re gonna go in with and you know your boy like a little greenery we’ve got some chopped parsley

And i know you’re thinking chris where’d he shadow benny all i need to stop without that not everything deserves shadow of any love and in this case no the juice of half of a lime we not ravens we want it nicely done chris here caribbean pod.com always a

Pleasure so let me turn off the stove before we get chewing gum shrimp yes always a pleasure having you guys here first right in the kitchen first recipe 2021 and you know there’s more niceness coming all the way so hold tight hold tight you