How about some scrumptious shrimp with a tasty sauce? Seafood is on the menu tonight as we grab a Bite with Belkys. The Chef: Carolina SánchezThe Restaurant: Momento, MiamiThe Dish: Prawns with Encocado Sauce Ingredients:15 PrawnsSalt to taste2 tablespoons Olive Oil Encocado Sauce:2 tablespoons Olive Oil1 Red Bell Pepper1 Green Bell Pepper1 tablespoon Annatto (Achiote) Oil2 Pearl Onions2 Garlic cloves1 tablespoon Coconut Fat1 tablespoon Tomato paste2 cups Coconut Milk1 tablespoon chopped Cilantro1 cup Shrimp Stock Method of Preparation: Chop all ingredients, then pulse in the blender or food processor until finely chopped. Heat olive oil in a large pot over medium heat. Add sofrito and cook until vegetables soften. Add achiote oil, and coconut fat, then add the tomato paste and reduce for a few minutes. Add the coconut milk and cilantro and continue to reduce. Taste for salt and adjust as necessary. Strain the sauce. Clean and devein the prawns, then season both sides with salt. In a pan over medium-high heat with oil, sauté in a pan on both sides. To Plate: Spoon cooked rice onto a plate, then top with shrimp, and pour a generous amount of sauce. MOMENTO by Ikaro1306 N Miami Ave, Miami, FL 33136(786) 909-5144www.momentomiami.com