The Atlanta Standard: Thursday

Coconut Shrimp Aguachile

Serves 4

Ingredients

Coconut Aguachile

½ cup GOYA® Coconut Milk

1 envelope of GOYA® Sazon without annatto

¾ cup GOYA® Coconut Water(tetra)

1 lemongrass stalk, chopped

1 tablespoon fresh ginger, sliced

1 serrano chile

4 celery stalks, chopped

¾ cup fresh lemon juice

¼ cup fresh lime juice

1 tbsp. of GOYA® Salsa Taquera

1 teaspoon GOYA® Extra Virgin Olive Oil

¾ teaspoon kosher salt

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Shrimp

12 U-12 or U-15 wild shrimp, peeled, deveined and butterfly

¼ cup fresh lime juice

Kosher salt

Garnishes

1 ripe avocado, diced or thinly sliced

½ Persian cucumber, shaved into ribbons

Thinly sliced celery hearts

Pickled red onion

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Toasted GOYA® Coconut Chips

Fresh cilantro leaves

Micro cilantro

Thin slices of radish

Flaky sea salt

Lime zest

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GOYA® Sazón Chili Crisp

Makes about 1 cup

Ingredients

¾ cup GOYA® Extra Virgin Olive Oil

2 tbsp minced garlic

2 tbsp finely minced shallot

2 tbsp GOYA® Crushed Red Pepper

1 tbsp GOYA® Chili Powder

1 packet GOYA® Sazón

1 tsp smoked paprika

1 tsp toasted sesame seeds (optional)

1 tsp Soy Sauce

1 tsp GOYA® Organic Blue Agave Syrup

2 tbsp crispy fried garlic

1 tbsp crispy fried onions

Instructions

Heat the olive oil over medium-low heat.

Add the fresh garlic and shallot and cook until lightly golden and crisp, about 6–8 minutes.

Remove from the heat and let cool for 1 minute.

Stir in the GOYA® Crushed Red Pepper, GOYA® Chili Powder,GOYA® Sazón, smoked paprika, soy sauce, and agave.

Fold in the crispy fried garlic, crispy fried onions, and sesame seeds, if using.

Let the mixture steep for 20–30 minutes before transferring it to a clean glass jar.

Preparation

Coconut Broth

Simmer the coconut milk, lemongrass, ginger, and serrano for 10 minutes. Let steep for 15 minutes.

Blend with the coconut water, celery, olive oil, lemon juice, lime juice, Taquera, and salt until perfectly smooth. Strain twice through a fine chinois or mesh sieve.

Refrigerate until ice cold.

Cure the Shrimp

Season shrimp lightly with salt and marinate in the lime juice for 20–25 minutes, just until the exterior turns opaque while the center remains tender.

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Chili Crisp

Heat the olive oil over medium-low heat then add the fresh garlic and shallot and cook until lightly golden and crisp, about 6–8 minutes.

Remove from the heat and let cool for 1 minute. Stir in the GOYA® Crushed Red Pepper, GOYA® Chili Powder,GOYA® Sazón, smoked paprika, soy sauce, and agave.

Fold in the crispy fried garlic, crispy fried onions, and sesame seeds, if using. Let the mixture steep for 20–30 minutes before transferring it to a clean glass jar.

Plate

Arrange three shrimp in each chilled bowl.

Pour the cold coconut aguachile around the shrimp.

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Finish with:

diced cucumber

radish

micro cilantro

lime zest

flaky sea salt

GOYA® Extra Virgin Olive Oil

Chili Crisp