Encocado

Ingredients

• •1 pound of shrimp or 2 pounds of fish
• •1 shallot finely chopped
• •1/2 cup of onion finely chopped
• •1 bell pepper finely chopped
• •4 tablespoons of fresh coriander finely chopped
• •4 tablespoons of fresh parsely finely chopped
• •5 heads of garlic finely chopped salt to taste
• •1/4 teaspoon pepper
• •1/2 teaspoon cumin
• •1 to 3 tablespoons of Ole Hot’n Fruity sauce
• •4 tablespoons of oil
• •1 large ripe tomato, finely chopped
• •2 to 3 cups of coconut milk

Directions

1. 1Sautee the shallots, onion, bell pepper, coriander, parsley, garlic, tomato, salt, pepper, cumin and Ole Hot’n Fruity sauce.
2. 2Add the shrimp or fish.
3. 3Sautee for 2 minutes.
4. 4Add 2 cups of coconut milk and cook covered at low heat for 10 minutes.
5. 5Add the remaining coconut and cook for an additional 10 minutes.
6. 6If the shrimp have shells cut them through the vein before cooking. The amount of Ole Hot’n Fruity sauce depends on the heat level desired.