| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Caribbean |
Mike03 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Boniato; (Caribbean white sweet potato) |
| 1 |
ts |
Salt |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Ground achiote seed |
| 2 |
|
Sweet onions; Vidalia or other type, cut 1/2" dice |
| 2 |
|
Fresh raw corn ears; husks, silk removed |
| 3 |
|
Garlic cloves; finely minced |
| 2 |
|
Fresh jalapeno peppers; finely diced |
| 1 |
|
Sweet red bell pepper; thinly julienned |
| 1/2 |
c |
Unsweetened coconut milk |
| 1/2 |
c |
Sweetened condensed milk |
| 1 |
lb |
Large fresh shrimp – (16 to 20 size); peeled, deveined |
|
|
Sea salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Peel the Boniato and cut in 1/2-inch-square cubes, place in cold
water to cover in a suitable pot, along with 1 teaspoon 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 minutes or until tender when
pierced. In a large skillet heat the 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 the diced onion and cook slowly 10
minutes until caramelized. Cut the corn from the cob and reserve. Add
the garlic, jalapeno, red pepper, cut cobs, coconut milk and
condensed milk and season with salt and pepper. Reduce the heat and
simmer 15 to 18 minutes on medium. Remove the cobs at the end of the
simmering time. Add the raw corn and shrimp, and simmer slowly to
cook an additional 3 minutes, being careful not to overcook the
shrimp. Spoon some cooked Boniato onto plates and ladle some corn
sofrito over the top. This recipe yields 6 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C23)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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