Make this Spanish shrimp dish for dinner tonight

Make this Spanish shrimp dish for dinner tonight
Therecipe for Roberto's gambas Mozambique comes from España Restaurant on Forida's Amelia Island. (Glenn Koenig / Los Angeles Times)

For something a little different for dinner tonight, try shrimp poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce. It's a memorable dish from España Restaurant on Amelia Island in Florida.

Don't forget to serve the shrimp with plenty of bread — as amazing as the shrimp are, you don't want any of that sauce to go to waste.



Total time: 25 minutes | Serves 2

Note: Adapted from España Restaurant on Amelia Island, Fla. The restaurant recommends serving this dish with your favorite bread.

3 tablespoons olive oil
2 heaping teaspoons chopped garlic
1/4 cup diced onion
16 to 20 large shell-on shrimp (21- to 25-count per pound)
1/4 cup beer
1 teaspoon Sazon (also spelled Sason) with cilantro, a prepared Latin spice blend (a similar Latin spice blend may be substituted)
2 tablespoons butter
Tabasco, or another vinegar-based hot sauce, to taste
Juice of 1 lemon
1/2 cup coconut milk
Sea salt
2 tablespoons chopped fresh cilantro

Heat a medium skillet over medium-high heat until hot and add the oil. Stir in the chopped garlic and diced onion and cook until aromatic, 1 to 1 1/2 minutes. Stir in the shrimp, then add the beer, Sazon, butter, a few dashes of hot sauce (or to taste), lemon juice and coconut milk. Poach the shrimp in sauce, stirring occasionally, until the shrimp are cooked through, 2 to 4 minutes. Taste and season with a pinch of salt, or as desired. Divide the shrimp and sauce in two wide, shallow bowls, and sprinkle with the cilantro. Serve immediately.

Each serving: 576 calories; 31 grams protein; 9 grams carbohydrates; 1 gram fiber; 46 grams fat; 21 grams saturated fat; 303 mg cholesterol; 2 grams sugar; 1,924 mg sodium.

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