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Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 1 cup of the chicken stock (you still need 1 cup)
- 1 1/2 pounds peeled, deveined shrimp for the chicken
- 1 cup Coco Lopez pina colada drink mix or coconut milk for 1 cup of the chicken stock
- 1 cup shredded unsweetened coconut, available at health food stores
Method
- Make the sauce as in the master recipe, #95, adding the Coco Lopez or coconut milk when you add the 1 cup of stock.
- Toast the coconut in a skillet until evenly golden.
- Remove, return the pan to the heat, and cook the shrimp as you would the chicken, reducing the cooking time to 2 minutes per side, or until the shrimp are pink and firm.
- Add the sauce to the shrimp as you would the sliced chicken and serve over the rice.
- Sprinkle with the toasted coconut.
