Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España. Its gambas
Rancho Palos Verdes
Dear Keith: If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce. Serve it 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
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
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 1½ 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 over the cilantro. Serve immediately.