Serves: 4
Total Calories: 331

2 pounds jumbo shrimp
2 limes juiced
salt and freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup chopped onion
1 cup chopped shiitake mushrooms
1/4 cup brandy
1 cup coconut milk
1 cup coconut water, mixed with 1 teaspoon cornstarch
1/2 cup heavy cream
1/4 cup chopped cilantro
1/4 cup chopped parsley to garnish

Marinate the shrimp in the lime juice, salt and pepper.

In a large, heavy skillet, heat the oil and butter over medium heat and sauté the onion and garlic for about 2–3 minutes. Add the mushrooms and sauté for 3 minutes. Add the brandy and cook for 1 minute. Stir in the coconut milk, coconut water mixture, and heavy cream; bring to a boil. Add the shrimp and cilantro and boil, stirring constantly, another 2–3 minutes, or until the sauce thickens to desired consistency. Season to taste with salt and pepper.

Sprinkle with parsley and serve immediately

Nutritional Facts:

Serves: 4
Total Calories: 331
Calories from Fat: 193

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