Thaw the shrimp well under cold water inside the bag. Once thawed, rinse and pat dry with paper towel. Toss them with salt and pepper in a bowl and reserve.

Heat olive oil in a large skillet over medium high heat. Add shallots and garlic, sautée for 1-2 minutes. Add beans and cook for about 5 minutes, or until light brown. Stir constantly. Reduce heat and add and chile. Stir frequently for another 4-5 minutes. Season with salt and pepper, and paprika.

Make space in the same skillet for the tomatoes. Turn up the heat and add the tomatoes. Stir it constantly until the tomatoes release the juice, for about 5 minutes.

Add a little water and wine and bring it to a simmer reducing the heat. Add shrimp and cook until opaque throughout, for about 5 minutes. Taste the salt and add more if needed.

Divide the shrimp mixture into serving bowls, top with olives, basil and sliced chile.
Serve with crusty bread.

Enjoy!

En un recipiente, mezcla el aceite de oliva, el jugo de limón, el vinagre balsamico, la salsa picante y la mitad de la menta picada.

Agrega los camarones, la cebolla y vuelve a mezclar.

Adiciona la sandía en cubos y mezcla delicadamente.

Prepara los platos con las hojas de arugula al fondo, añade los camarones y la sandía.

Espolvorea el queso feta, la menta picada y un chorrito de aceite de oliva.

Sirve como un aperitivo o plato principal refrescante.

Tiempo de preparación: 20 min
Rinde para 4

Using a large skillet, on medium high heat, add coconut oil.
Add the shrimp and cook for 2-3 minutes on each side. Remove them the heat and reserve.
Using the same skillet, add onions and garlic stirring and cooking for 2 minutes.
Add the curry powder and continue cooking for another 2 minutes.
Pour in the coconut milk and reduce the heat to medium. Stir in the lemon juice, salt and pepper.
Allow it to warm up until bubbling. Add the shrimp and toss it to coat.
Let it simmer until it reduces to a thicker sauce.
Adjust the salt and pepper.
Add the basil and stir.

Serve this rich shrimp and sauce with Mambo Tostones.
Enjoy!

Using a small bowl, add salt and flour and mix it up.
Arrange the beaten eggs and the panko breadcrumbs in separate bowls.

Dredge the shrimp in the flour mix, then in the eggs and finally in the panko breadcrumbs. Coat it well.

Heat the oil on medium high heat, using a saucepan.
Add the shrimp in batches, and let it cook 1-2 minutes on each side or until brown and crispy.

Keep an eye on the shrimp, it cooks quickly.

In a medium bowl, beat the water, egg, egg white, and vinegar together. Set aside.

In a separate large bowl, whisk together 3 cups of flour and salt.

Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

Mix the wet and dry ingredients with a fork until it becomes stiff.

Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it.

In a saucepan, bring the tomato sauce and sofrito to a simmer over medium heat.

Pat the shrimp dry. Salt and pepper to taste.

Place the shrimp into the saucepan with the tomato sauce mix. Add the cheese and stir thoroughly.

Cook the shrimp until it turns pink, about 3 to 5 minutes. Do not overcook the shrimp because it will become rubbery.

Remove the pan from the heat and allow to cool before filling the empanadas.

Place the empanada dough on a floured counter top. Roll the dough out 1/8-inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6-inch cutters for smaller ones use 3-inch cutters.

Place the filling by the spoonful into the center of the circles. Fold the dough over the filling into a half-circle shape and crimp the edges with a fork. If the edges won’t stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will burst and you will lose your filling in the oil.

Fry the filled empanadas at 375 F for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels and let cool. An alternative to frying: the empanadas can be baked in an oven at 375 F for 15 to 20 minutes until lightly golden.