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Cazuela de Camarones con Coco y Auyama

A recipe from Dominican Republic.

🇩🇴 Dominican RepubliclunchstreetFooddominicanDish
Cazuela de Camarones con Coco y Auyama

Nutrition (per serving)

420Calories
25 gProtein
35 gCarbs
20 gFat
8 gSugar
1200 mgSalt

Ingredients

  • 1 pound Shrimp
  • 2 tbsp Vegetable oil
  • 2 medium-sized pieces Onion
  • 4 cloves Garlic
  • 2 pieces Chili pepper
  • 1 cup Sour orange juice
  • 1 cup Coco milk
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Paprika
  • 1 tsp Sugar
  • 2 medium-sized pieces Auyama
  • 1/4 cup Fresh cilantro

Method

  1. Heat oil in a heavy pot over medium-high until shimmering, about 2 minutes, then add onion and cook until translucent, 5–7 minutes.
  2. Add the garlic and chili pepper to the pot and cook until fragrant, 1–2 minutes.
  3. Add the shrimp to the pot and cook until pink and just cooked through, about 2–3 minutes per side.
  4. Add the sour orange juice, coco milk, salt, black pepper, cumin, coriander, paprika, and sugar to the pot and stir to combine.
  5. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  6. Add the auyama to the pot and cook until tender, about 5–7 minutes.
  7. Serve hot, garnished with fresh cilantro.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.