As I’ve said before, I try to be intentional with my creations. I literally create meals in my mind while I’m in the store. Shrimp is one of my favorite foods. Sometimes I just get a hankering for some. There is really nothing else that can fill the void when shrimp is needed. While we lived in Japan, we would often visit a restaurant that served the best Fried Coconut Shrimp I had ever tasted. While I would love to duplicate that recipe, if I had it, I wanted to create my own version, minus the fried part. Here is what I came up with.
Cuban Spiced Coconut Shrimp with Forbidden Black Rice and Roasted Purple Sweet Potato and Yellow Beets
Needless to say, the void was filled.
You will need:
Lg Shrimp (approx 14-16, peeled and deveined)
3 Tbsp Coconut Oil (divided)
Spice of Choice (I used Cuban)
1-2 Tbsp Minced Garlic (depends on your love of garlic)
1 c Black Forbidden Rice
2 c Water
1 Lg Purple Sweet Potato
1 Lg Yellow Beet
1 Tsp Brown Sugar
1 Tbsp Cornstarch
1 Tsp Himalayan Pink Salt
1 c Coconut Milk
Melt 1 Tbsp Coconut Oil in Medium Saucepan
Saute Garlic for approx 30 seconds
Saute Shrimp 2 minutes per side
Add Coconut Milk
Simmer approx 3 minutes then add Brown Sugar and Cornstarch to thicken. Cover and simmer approx 3-5 minutes more.
Black Rice is cooked the same as white
Peel Potato and Beet
Rub with Coconut Oil and Sprinkle with Himalayan Salt as desired.
Roast Potatoes and Beets for 25-30 minutes
Enjoy
apeaceofmine 