Coconut Curry Shrimp
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Coconut Curry Shrimp
  Coconut    Curry    Shrimp    Appetizers    Dinner  
Last updated 6/12/2012 1:17:04 AM. Recipe ID 47257. Report a problem with this recipe.
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      Title: Coconut curry shrimp
 Categories: Appetizers, Dinner
      Yield: 2 Servings
 
      2 tb Olive oil
      8    Extra large or jumbo shrimp
           -with tails; peeled and
           -deveined
           Coarse salt and freshly
           -ground pepper; to taste
      1 tb Basil; very thinly sliced
    1/4    Scotch bonnet pepper; seeded
           -and julienned
      2    Cloves garlic; finely
           -chopped
    1/2 sm Onion; chopped
    1/4 c  Dry white wine
      2 tb Curry Sauce; Recipe follows
    1/2 c  Unsweetened coconut milk
      1    Whole coconut; halved
  1 1/2 c  Cooked white rice
           Plantain chips for garnish;
           -optional

------------------------CURRY SAUCE-----------------------------
    1/2 c  Vegetable oil
      2 tb Curry powder
      1 lg Onion; chopped
      1    Clove garlic; finely chopped
      1    Whole green bell pepper;
           -seeded, fine chopped
      1    Scallion; trim, finely
           -chopped
      1    Sprig thyme
      6 oz Unsweetened coconut milk
 
  COCONUT CURRY SHRIMP Serves 2 as first course
  
  1. Heat olive oil in a large skillet over high heat. Add the shrimp,
  and season with salt and pepper. Cook until golden brown, 1 to 2
  minutes. Add the basil, Scotch bonnet, garlic, and onion, stirring
  shrimp to coat. Remove skillet from heat, and add the wine. Return to
  heat, and add curry sauce and coconut milk. Cook, stirring until the
  sauce coats the back of a spoon, 3 to 5 minutes.
  
  2. Place 3/4 cup of rice in each coconut half. Place four shrimp on
  the rice, and top with coconut curry sauce. Garnish with fried
  plantain chips and fried ginger. Serve immediately.
  
  CURRY SAUCE Makes 3/4 cup
  
  Heat the oil in a small heavy-bottom saucepan over low heat. Add curry
  powder, and cook for 3 minutes, stirring constantly. Add onion,
  garlic, bell pepper, scallion, and sprig of thyme. Cook until
  vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer
  over low heat, 1 hour. Add the coconut milk, and stir until well
  combined. Strain into a small saucepan, and continue cooking until
  reduced and the sauce thickly coats the back of a spoon, 8 to 10
  minutes more. May be stored, covered, in refrigerator for up to 1
  week.
  
  NOTES : Jamaica is an island shaped by fusion: the native Arawak
  Indian, African, Spanish, British, East Indian, and Chinese cultures
  have made significant contributions to its extraordinarily rich
  heritage. No place else is this blending more apparent that in the
  island's cuisine. Highly spiced curries tend to be associated with
  East Indian food, but they've long been a part of Jamaican cooking
  (in large part due to the British Empire). However, Jamaican curries
  get their distinctive flavor and heat from fiery Scotch bonnet chile
  peppers. Executive chef James Palmer serves coconut curry shrimp as a
  first course at Strawberry Hill, a remote resort outside Kingston,
  Jamaica. Known for his "new Jamaican cuisine" James uses many
  traditional Jamaican ingredients--coconut, Scotch bonnet chile
  peppers, plantain, and Jamaican ginger--in innovative ways. 




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Recipe ID 47257 (Apr 03, 2005)

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