Prawns with Encocado Sauce / Momento, Miami

How about some scrumptious shrimp with a tasty sauce? Seafood is on the menu tonight as we grab a Bite with Belkys.

The Chef: Carolina Sánchez
The Restaurant: Momento, Miami
The Dish: Prawns with Encocado Sauce

Ingredients:
15 Prawns
Salt to taste
2 tablespoons Olive Oil

Encocado Sauce:
2 tablespoons Olive Oil
1 Red Bell Pepper
1 Green Bell Pepper
1 tablespoon Annatto (Achiote) Oil
2 Pearl Onions
2 Garlic cloves
1 tablespoon Coconut Fat
1 tablespoon Tomato paste
2 cups Coconut Milk
1 tablespoon chopped Cilantro
1 cup Shrimp Stock

Method of Preparation:

• Chop all ingredients, then pulse in the blender or food processor until finely chopped.
• Heat olive oil in a large pot over medium heat. Add sofrito and cook until vegetables soften.
• Add achiote oil, and coconut fat, then add the tomato paste and reduce for a few minutes.
• Add the coconut milk and cilantro and continue to reduce.
• Taste for salt and adjust as necessary.
• Strain the sauce.
• Clean and devein the prawns, then season both sides with salt.
• In a pan over medium-high heat with oil, sauté in a pan on both sides.

To Plate:

• Spoon cooked rice onto a plate, then top with shrimp, and pour a generous amount of sauce.

MOMENTO by Ikaro
1306 N Miami Ave, Miami, FL 33136
(786) 909-5144
www.momentomiami.com