Shrimp or Crab in Garlic Coconut Sauce Over Chicken
This was inspired by a Dorado (Mahi Mahi) dish that I had in a restaurant in Manta, Ecuador. Feel free to leave out the chicken and only use seafood to serve over pasta. I like to keep things to one medium size pot, so here it goes. Shown picture uses imitation crab.
- About 4 tablespoons coconut oil, divided
- 1 small to medium bulb of garlic, divided & minced (or to taste)
- About 4 large green onions (green parts), chopped & divided
- 1/4 teaspoon dried dill
- 1 tb corn starch
- 1/2 tb dried chopped parsley
- 1 teaspoon salt (we use ground all natural sal en grano)
- 1 & 3/4 cups full fat coconut milk
- 1/2 pound chopped crab or shrimp (or mixed) (chop shrimp if desired)
- 2 chicken breasts, filleted
- In a small pot, heat 2 tbs. of coconut oil. Add 1/2 the garlic and 1/2 the green onions and the dill. Cook for one minute on medium to low heat. Add the chicken and slightly brown but do not cook all the way. Transfer chicken to a plate, set aside. Add the crab or the shrimp. Mix that all together in the garlic mixture, adding slightly more coconut oil if too dry. Cook for about one minute, then transfer to the plate with the chicken, set aside.
- Add the remaining 2 tbs. of oil to the pot along with the remaining garlic and the remaining green onions and the parsley. Add the corn starch and blend to make a roux. When slightly bubbly whisk in the coconut milk and the salt. Whisk just until thick and bubbly. Then submerge the chicken fillets, and crab or shrimp (or mixture of both). Cover, and simmer on very low for 20 to 30 minutes, occasionally checking up on it. Taste and make any seasoning adjustments, if necessary.
- Served over some cooked angel hair pasta.