Lemon and Herb Marinated Shrimp with Coconut Pigeon Peas
Lemon and Herb Marinated Shrimp with Rice and Guandules con Coco (Coconut Pigeon Peas)
Ingredients
Previously Frozen or Fresh Shrimp- Peeled
Two Cans of Pigeon Peas with Coconut( I’m sorry if these are difficult to find)
Fresh Cilantro- about a 1/4 bunch
Fresh parsley- about a 1/4 bunch
Fresh Thyme
Lemon Juice and lemon slices
Sliced sweet onion-Julienne style
Garlic - Diced and Whole ( using it two ways)
Sliced Green Pepper- Julienne style
Adobo Seasoning
Badia Complete Seasoning
Ground Dominican Oregano- Ground Oregano works too
smoked Paprika
S&P
Water
White Jasmine Rice-cooked
Instructions
Toss the peeled shrimp with Lemon, Badia complete Seaoning, S&P, chopped thyme, Smoked paprika and Olive Oil. Put it to the side and let it marinade.
On to the beans; Read these instructions OVER and OVER again until you get tired of reading them. In a mortar and pestle , add about 4 cloves of garlic and some salt. smash these together until you get a paste. this is important. If you don’t have a mortar and pestle, use a cup and the back of a spoon( i’ve done this before and it takes more time but I get the same results), put that to the side until you’re ready to use it.
In a Saucepan, add some olive oil and put it on medium, when the oil gets hot add the garlic paste, stir it in and DO NOT let it burn. Add the onions,peppers,cilantro,parsley, badia seasoning and the Adobo Seasoning along with S&P. let that cook until fragrant (1-2 min) while continuing to stir and avoid burning. put the heat down to Medium-Low.
Add the two cans of the pigeon Peas along with one can of water( I use one of the cans to add the water). Taste it. Add whatever it needs. let it cook for about 15 min.
Take the herbs, the peppers, most of the onion along with 1/3 cup of the beans and some water and add it to a blender. once its blended to a thick consistency, pour that back into the peas and simmer on low for 15-20 min.
heat Olive Oil oil in a frying pan over medium-high heat. You want the pan — and the oil — to be hot when you add the shrimp, otherwise they won’t get a good sear. Then, place the shrimp in the pan, leaving some space between each. Don’t overcrowd the pan or the temperature of your oil will drop and the shrimp will start to steam not sear. repeat until all the shrimp are cooked. I seared some sliced lemons as well- this is not necessary.
Serve the Shrimp on top of Jasmine Rice and Pigeon Peas. Enjoy!
