1 lb of shrimp - peeled and deveined - Size 16/20 works best
(We recommend Pacific Lush shrimp)*
1 Can of Goya coconut milk **
4 oz of diced red bell peppers
4 oz of diced green bell peppers
4 oz of onions
1 Pack of Antigua's Seasoning Pack
(Achiote, coconut, dry roasted peanuts)
1 oz of toasted coconut flakes (garnish)
Butter or oil to taste
Chopped cilantro to taste (garnish)
Cooked white rice
Heat oil or butter in a Dutch oven or no-stick pot over medium heat. Add the bell peppers and onions, and cook until they begin to soften, 5 minutes, stirring occasionally.
Stir in the coconut milk, the Antigua's Encocao Spice Pack. Bring to a simmer, cover and cook for 5 minutes. Stir in the shrimp, pressing the shrimp into the broth to submerge. Bring to a simmer and cook until shrimp are fully cooked, 2 to 3 minutes.
Serve with rice and fried plantains, and sprinkle some toasted coconut flakes and cilantro over the shrimp to garnish.
*You can find Pacific Lush Shrimp at the following stores:
**For a sweater taste, you can substitute the coconut milk, for coconut cream.
Coconut shrimp stew from Ecuador