Spicy Coconut Shrimp

Makes 4 x 4 oz servings
Prep time: 20 minutes

Ingredients:

2 tbsp Crystal Coco coconut oil
1 lb Jumbo shrimp, raw, de-tailed
2-3 green onions, minced
2-3 cloves garlic, minced
1/2 tsp dried crushed chiles (to taste)
salt & pepper to taste
2 tbsp white wine
1 tbsp Crystal Coco coconut flour
1/2 cup seafood stock (or clam juice)
1/4 cup heavy cream
Chopped parsley to finish
Hot cooked rice or pasta

Method:

In a skillet; heat 1 tbsp coconut oil to medium-high. Add shrimp and sauté for 2-3 minutes until shrimp are just done, then remove them to a plate.

Add the other tablespoon of coconut oil and let heat up. Add green onions, garlic, chiles, and season to taste with salt & pepper. Sauté for a minute. Add white wine and reduce for a minute to about half volume. Sprinkle with coconut flour and stir in.

Stir in seafood stock and simmer for 2-3 minutes. Return shrimp to the pan and add heavy cream. Heat through to combine flavours.

Sprinkle with chopped parsley and serve over cooked rice or pasta.

Chef Kevin Wagner (The Down East Coconut Company)

 

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