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BOMB A** FOOD: STEVEN AGOSTO PINEAPPLE HABANERO COCONUT SHRIMP

BOMB A** FOOD: STEVEN AGOSTO PINEAPPLE HABANERO COCONUT SHRIMP
Steven Agosto Info: Age: 25 Hometown: Originally from born and raised in the Bronx, NY Currently in Temecula, California Age Started Cooking: Professionally started cooking at 23 Type of Dish: Appetizers It goes well with rice and beans. It can be use as a side or a entree. Description: Pineapple Habanero Coconut Shrimp serve with Fried Plantain and a Pineapple Pico De Gallo Sauce ingredient: 5 medium carrots peeled and cut 1/2 in 7 habanero (adjust according to heat level) 5 garlic cloves minced 1 Spanish onion small dice 1 can of coconut milk 1 juicing orange 1 lime juice Salt and pepper to taste Water (enough to cover carrots) Sugar 4 Oz (adjust according on how sweet you want the sauce) 1/2 of a whole pineapple shrimp: Salt and pepper Olive oil 1 lbs of extra large shrimp Plantains: Oil (enough to cover Plantains completely Salt and pepper Pineapple Pico de gallo: 5 Oz small dice pineapple 4 roma tomatoes small dice 1 red onion small dice 1 bunch of cilantro 1 juicing orange 1 lime 1 jalapeno 2 cloves of garlic minced Salt and pepper to taste Directions Sauce: start by heating up 3 tablespoons of oil in a pot on medium high heat. When oil is hot enough place garlic in pot for 1 min until fragrant. Immediately add onions,and habanero and cook until translucent. About 6 mins. at this point you can add carrots and fill pot with enough water to barely cover carrots and let boil until carrots are tender. You can transfer everything until a blender add 1/2 pineapple and blend until a smooth consistency. Transfer half of the sauce into a pot with coconut milk, juice from a orange, sugar and lime. Mix well. Save the rest for dipping sauce. Pineapple Pico de gallo: Mix pineapple, red onion,tomatoes, cilantro,jalapeno and juice from orange and lime. Season with salt and pepper. Wrap and refrigerate for at least 1 hr. Plantain: Peel green ripe plantain and cut into 1/2 in circles. Heat a pot fill with oil enough to cover Plantains, to 350 F degrees. When oil hits 350 ,drop plantain in small batches. Until golden brown. Immediately toss with salt and pepper. Shrimp: Clean and defrost shrimp, when sauce is simmering add shrimp and cook until translucent. About 5 mins. As shrimp Is cooking fry plantain. When everything is done, place shrimp on top of plantain and topped with Pico de gallo. Garnish with lime wedges. Prep time: 20 mins Cook time : 30 mins You can follow me on instragram @chefnyca You can reach my thru email or phone number Steven.agosto29@gmail.com *I’m currently working on a fitchef clothing line and don’t piss me off merchandise.
  • Ivonne Davila

    #1 TOP CHEF CREATIVE EXSQUISTE PRESENTATION!!! PINEAPPLE HABERNERO SHRIMP DELICIOUSNESS!!!

  • Amanda Velez

    No body knows flacor and presentation like Chef Steven Agosoto. A rising rockstar chef!!! Jealous of anyone in the SoCal region that has access to his craft!!