-
Coconut Curry Shrimp With James
Ingredients
- 2 Tbsp. extra virgin olive oil
- 8 x extra-large or possibly jumbo shrimp peeled, deveined, tails left on Coarse salt Freshly grnd pepper
- 1 Tbsp. thinly sliced basil
- 1/4 x Scotch bonnet pepper seeded, julienned
- 2 x garlic cloves finely minced
- 1/2 sm onion minced
- 1/4 c. dry white wine
- 2 Tbsp. Curry Sauce
- 1/2 c. unsweetened coconut lowfat milk
- 1 x coconut halved
- 1 1/2 c. cooked white rice Plantain chips for garnish
- 1/2 c. vegetable oil
- 2 Tbsp. curry pwdr
- 1 lrg onion minced
- 1 x garlic clove finely minced
- 1 x green bell pepper minced
- 1 x trimmed scallion minced
- 1 sprg thyme
- 6 ounce unsweetened coconut lowfat milk
Directions
- Heat extra virgin olive oil in a large skillet over high heat. Add in the shrimp, and season with salt and pepper. Cook till golden, 1 to 2 min. Add in the basil, Scotch bonnet, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add in the wine. Return to heat, and add in curry sauce and coconut lowfat milk. Cook, stirring till the sauce coats the back of a spoon, 3 to 5 min.
- Place 3/4 c. 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: Heat the oil in a small heavy-bottom saucepan over low heat. Add in curry pwdr, and cook for 3 min, stirring constantly. Add in onion, garlic, bell pepper, scallion, and sprig of thyme. Cook till vegetables are soft, 3 to 5 min. Add in 3 c. water, and simmer over low heat, 1 hour. Add in the coconut lowfat milk, and stir till well combined. Strain into a small saucepan, and continue cooking till reduced and the sauce thickly coats the back of a spoon, 8 to 10 min more. May be stored, covered, in refrigerator for up to 1 week. (Makes 3/4 c.).
- Serves 2 as first course.
Share Recipe
Similar Recipes
Leave a review or comment
