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Middle Quarters Coconut Shrimp Dip

Name: Middle Quarters Coconut Shrimp Dip
Total time: 10 s
Yield: 10
Cuisine: Peruvian,Fusion
Ingredients: 2 Pounds Shrimp; 3/4 Cup MAGGI® Liquid Coconut Milk; 1 Tablespoon Red Bell Peppers; 1 Tablespoon Sweet Pepper; 1 Tablespoon Onion; 2 Teaspoons Garlic; 1 Tablespoon Parsley; 2 Tablespoons Lemon Juice; 1 Teaspoon Scotch Bonnet; 2 Teaspoons MAGGI® Naturisimo Complete Seasoning; 1 Tablespoon Olive Oil

Middle Quarters Coconut Shrimp Dip served with roasted chips .

Difficulty Easy

Portions: 10

Total 10 min

Utensils

Spoon

Bowl

Ingredients

2 Pounds Shrimp cooked
3/4 Cup MAGGI® Liquid Coconut Milk
1 Tablespoon Red Bell Peppers finely chopped
1 Tablespoon Sweet Pepper yellow, finely chopped
1 Tablespoon Onion finely chopped
2 Teaspoons Garlic finely chopped
1 Tablespoon Parsley chopped
2 Tablespoons Lemon Juice
1 Teaspoon Scotch Bonnet finely chopped
2 Teaspoons MAGGI® Naturisimo Complete Seasoning
1 Tablespoon Olive Oil

Instructions

1. In a mixing bowl, combine all ingredients. Leave to stand for at least 1 hour. Serve with corn tortilla chips or your favourite root chips. Makes 10 Portions. Suggested serving is 2 tablespoons.

INFORMACIÓN NUTRICIONAL
121.8 kcal = 510kj /per portion

1 g	Carbohydrates
121.8 kcal	Energy
4.6 gs	Fats
1 g	Fiber
18.7 gs	Protein
1 g	Saturated Fats
390.2 mg	Sodium
1 g	Sugars

Cooked shrimp preparation

Ensure the shrimp is not overcooked, by bringing it down to room temperature before cooking and only sauteeing until it changes from opaque to pink

Middle Quarters Coconut Shrimp Dip