Creamy Coconut Cracked Corn with Spicy Shrimp Recipe
Creamy Coconut Cracked Corn with Spicy Shrimp Recipe: An amazing dish with strong flavors, contrasting textures and very easy to make. A new favorite.
Course Dinner, Lunch
Cuisine American, Dominican, Fusion
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Clara Gonzalez
3cupsof water + 4 tablespoons of water, divided
4tablespoonsof coconut oil, divided
3tablespoonsof bija(annatto) seeds
2teaspoonsof salt(or more, to taste), divided
4clovesof garlic, crushed
1cubanela pepper, minced finely (I used a red one)
1habanero pepper, minced finely (see notes)
2doz uncooked peeled jumbo shrimp
2tablespoonsof chopped parsley
Rehydrate the corn: Mix corn and 3 cups of water and let it rest overnight in the fridge.
Coloring the oil: In a skillet, heat half the oil over very low heat. Stir in the annatto. Cook for 4 minutes, stirring every 30 seconds. Remove the annatto seeds from the skillet and discard.
Cook the corn: Add corn (and the water it soaked in) to the oil. Add in coconut milk and half the salt. Increase heat to low and cook stirring until it breaks the boil. Simmer covered, and stir often to prevent it from sticking to the skillet. Once it's thick and cooked-through (about 10-15 minutes), taste and season with more salt to taste if needed, remove from the stove.
Sautée shrimps: Heat the remaining oil in a pan over very low heat. Add garlic, cubanela and habanero to the oil, cook stirring occasionally until the pepper is cooked through, taking care that it does not burn. Stir in the shrimp, parsley and remaining water, and cook until the shrimp has turned pink.
Serve: Serve the corn in individual bowls, serve the shrimp on the corn, and accompany with slices of chilled avocado and garnish with lime wedges.
Habaneros are fairly spicy, so how spicy you want this dish will depend entirely on you. I can tolerate very spicy food, so I may use a whole one, you should start with a quarter, and add more until you find your comfort level. Discard the seeds if you want it even less spicy.