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Receta Corn Sofrito And Shrimp

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Raciónes: 6

Ingredientes

Cost per serving $2.05 view details
  • 1 lb Boniato (Caribbean white sweet potato)
  • 1 tsp Salt
  • 4 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Grnd achiote seed
  • 2 x Sweet onions, Vidalia or possibly other type cut 1/2" dice
  • 2 x Fresh raw corn ears husks, silk removed
  • 3 x Garlic cloves finely chopped
  • 2 x Fresh jalapeno peppers finely diced
  • 1 x Sweet red bell pepper thinly julienned
  • 1/2 c. Unsweetened coconut lowfat milk
  • 1/2 c. Sweetened condensed lowfat milk
  • 1 lb Large fresh shrimp - (16 to 20 size) peeled, deveined Sea salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Peel the Boniato and cut in 1/2-inch-square cubes, place in cool water to cover in a suitable pot, along with 1 tsp. of salt and place over medium heat. Bring to a boil, and reduce the heat to allow the Boniato to simmer. Cook for 18 to 20 min or possibly till tender when pierced.
  2. In a large skillet heat the extra virgin olive oil over low flame for 1 minute before adding the achiote. Cook for 30 seconds to flavor and color the oil a light red. Add in the diced onion and cook slowly 10 min till caramelized.
  3. Cut the corn from the cob and reserve. Add in the garlic, jalapeno, red pepper, cut cobs, coconut lowfat milk and condensed lowfat milk and season with salt and pepper. Reduce the heat and simmer 15 to 18 min on medium. Remove the cobs at the end of the simmering time.
  4. Add in the raw corn and shrimp, and simmer slowly to cook an additional 3 min, being careful not to overcook the shrimp.
  5. Spoon some cooked Boniato onto plates and ladle some corn sofrito over the top.
  6. This recipe yields 6 portions.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 6 servings
Calories 301  
Calories from Fat 123 41%
Total Fat 13.97g 17%
Saturated Fat 3.95g 16%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 543mg 23%
Potassium 435mg 12%
Total Carbs 25.8g 7%
Dietary Fiber 1.9g 6%
Sugars 19.93g 13%
Protein 18.88g 30%
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