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Brazilian Grilled Shrimp Ceviche with Coconut, Lime and Chiles
By Joey Altman 1 lb. Shrimp, peeled deveined and cut in half 2 tbs. minced garlic 2 tbs. olive oil 1 cup coconut milk 1/2 cup lime juice 1/4 cup minced red onion 2 tbs. shredded unsweetened coconut 2 tbs. minced jalapeno chiles 2 tbs. minced cilantro 2 tomatoes seeded and diced salt and pepper In a saute pan on medium high heat cook the shrimp with the olive and garlic for 2 minutes. Transfer to a large mixing bowl. Add remaining ingredients and season to taste. Serve as an appetizer on lettuce or in a glass.
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Monday at 8P Any number of things can bring a marriage crashing to an end. Watch as Dr. Phil offers real-life, common-sense advice for getting your relationship back on track.
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In partnership with companies around the Bay Area, we are finding all the products and services that can make your home even better!
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