Coconut Shrimp Criollo (continued)
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1 pound large shrimp, peeled and deveined
1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)
1. Mix chicken stock and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender.
2. Stir in coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.
3. Serve over cooked rice, if desired.
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