Shrimp Empanada Filling Posted by kitchentourist on December 30, 2012 The lovely yellow color comes from dende, or red palm oil. The shrimp, chilies, and cilantro are a nice counterbalance and the coconut milk is so delicious in the sauce! Share this: Click to print (Opens in new window) Print Click to email a link to a friend (Opens in new window) Email TweetShare on TumblrLike Loading...
The Kitchen Tourist 