Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Minced Garlic
- 1 tbsp Iberia Extra Virgin Olive Oil
- 1 cup Iberia Jasmine Rice
- to taste 1½ cups Iberia Coconut Milk
- 1 lb shrimp, peeled and deveined
- to taste ½ cup water
- to taste ½ tsp salt
- to taste ¼ tsp black pepper
- to taste ½ tsp smoked paprika
- to taste ¼ cup chopped cilantro
- to taste Serve with Lemon Wedges
Method
- Heat olive oil in a pot over medium heat. Add jasmine rice, coconut milk, water, and salt.
- In a separate pan, melt garlic butter over medium-high heat. Add shrimp, limes, paprika, and black pepper. Cook for 3 minutes per side until shrimp are pink.
- Serve shrimp over coconut rice and garnish with cilantro.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.