Coconut Rundown with Shrimp and Gluten-Free Johnny Cakes

Ingredients

• 1 pound Shrimp (peeled and deveined)
• 2 cans (13.5 oz each) Coconut Milk
• 1 Onion (diced)
• 3 cloves Garlic (minced)
• 4 sprigs Thyme (fresh)
• 1 Scotch Bonnet Pepper (whole)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Coconut Oil
• 1.5 cups Gluten-Free All-Purpose Flour
• 1/2 cup Cornmeal
• 1 teaspoon Baking Powder
• 1/2 cup Coconut Milk (for Johnny Cakes)
• 1 cup Oil (for frying)

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 1 tablespoon of coconut oil. Once the oil is shimmering, add the 1 diced onion and 3 cloves of minced garlic. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
2. 2Pour in the 2 cans (13.5 oz each) of coconut milk. Add the 4 sprigs of fresh thyme and the 1 whole Scotch Bonnet Pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 10 minutes.
3. 3Add the 1 pound of shrimp to the simmering coconut milk mixture. Cook for 5-7 minutes, or until the shrimp turn pink and opaque. Stir gently to ensure even cooking. The internal temperature of the shrimp should reach 145°F (63°C).
4. 4Season the rundown with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well. Carefully remove and discard the 4 sprigs of thyme and the 1 whole Scotch Bonnet Pepper before serving.
5. 5While the rundown is simmering, prepare the Johnny cakes. In a medium bowl, combine the 1.5 cups of gluten-free all-purpose flour, 1/2 cup of cornmeal, and 1 teaspoon of baking powder. Stir to combine.
6. 6Gradually pour in the 1/2 cup of coconut milk (for Johnny Cakes) into the dry ingredients, mixing with a spoon until a soft, slightly sticky dough forms. Do not overmix.
7. 7Pour the 1 cup of oil for frying into a 10-inch skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of dough into it; it should sizzle immediately.
8. 8Carefully drop rounded tablespoons of the Johnny cake dough into the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side, until the Johnny cakes are golden brown and puffed up. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain.
9. 9Serve the coconut rundown with shrimp hot, alongside the freshly fried gluten-free Johnny cakes.

Substitutions

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