- 1 package of frozen mixed seafood (mussels, shrimp, squid, octopus) rough chopped. Note that fresh will always be better, but the frozen can be a money and time savor depending on where you live
- 1 lb fresh shrimp deveined and shells removed (save for sauce)
- 1/2 medium size red onion diced small.
- 1 tablespoon rocoto paste
- 1 tablespoon homemade garlic paste
- Old bay season to taste
- 8 oz coconut milk
- 2 cups rice
- 2 cups water
- Salt to taste
- 2 tablespoons coconut oil
Instructions:
- In rice cooker combine rice, water, and salt. Cook to done
- In a small pot with 2 cups water boil any shells from shrimp or mussels for 30 min for shrimp/shell stock. Strain out shells once done and set aside.
- In another larger (medium size) pot bring the coconut oil to temp, and add the onions and begin to sweat them
- Once onions are translucent (not browned), add the rocoto and garlic paste and old bay seasoning and stir quickly for 30 seconds to meld the flavors at med high.
- Add the Seafood and cook for 2 min until shrimp start showing pink.
- Deglaze pot with coconut milk and cook for 2 minutes.
- Add in the strained stock and simmer at low for roughly 20-30 minutes letting the sauce thicken and the soup flavors to come together.
- Server over the rice and enjoy.
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