Caribbean Coconut Funche with Spiced Shrimp

Ingredients

• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a saucepan, bring water and coconut milk to a boil.
2. 2.
   In a separate bowl, mix cornmeal, salt, black pepper, nutmeg, and cinnamon.
3. 3.
   Gradually whisk the cornmeal mixture into the boiling liquid.
4. 4.
   Reduce heat to low and simmer, stirring frequently, for 15-20 minutes or until the mixture thickens to a porridge-like consistency.
5. 5.
   In a bowl, combine paprika, cumin, garlic powder, and cayenne pepper.
6. 6.
   Add shrimp to the spice mixture and toss until evenly coated.
7. 7.
   Heat olive oil in a skillet over medium-high heat.
8. 8.
   Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
9. 9.
   Serve the Coconut Funche alongside the spiced shrimp.
10. 10.
    Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.
• Shrimp — Make sure to pat the shrimp dry before seasoning to ensure a crispy sear.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the shrimp marinade.
• Add a squeeze of lime juice over the shrimp before serving for a refreshing citrus twist.
• If you prefer a smoother texture, blend the cooked Funche in a blender or food processor before serving.
• Customize the spice blend for the shrimp according to your taste preferences.
• Serve the Coconut Funche with a side of fresh tropical fruit for a complete Caribbean experience.

Serving advice

Serve the Coconut Funche in individual bowls, topped with the spiced shrimp. Garnish with fresh cilantro for added freshness and color. This dish is best enjoyed hot and can be served as a comforting breakfast, brunch, or even a light dinner.

Presentation advice

To enhance the presentation, place the Coconut Funche in the center of the plate and arrange the spiced shrimp around it. Drizzle a little olive oil over the shrimp for a glossy finish. Sprinkle some chopped cilantro on top for an extra pop of color.