| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
|
2 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 8 |
|
Extra-large or jumbo shrimp; peeled, deveined, |
|
|
Tails left on |
|
|
Coarse salt |
|
|
Freshly ground pepper |
| 1 |
tb |
Thinly sliced basil |
| 1/4 |
|
Scotch bonnet pepper; seeded, julienned |
| 2 |
|
Garlic cloves; finely chopped |
| 1/2 |
sm |
Onion; chopped |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Curry Sauce |
| 1/2 |
c |
Unsweetened coconut milk |
| 1 |
|
Coconut; halved |
| 1 1/2 |
c |
Cooked white rice |
|
|
Plantain chips for garnish |
|
|
=== CURRY SAUCE === |
| 1/2 |
c |
Vegetable oil |
| 2 |
tb |
Curry powder |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Garlic clove; finely chopped |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Trimmed scallion; chopped |
| 1 |
|
Sprig thyme |
| 6 |
oz |
Unsweetened coconut milk |
INSTRUCTIONS
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.
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: 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. (Makes 3/4 cup).
Serves 2 as first course.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1592 Calories (kcal); 137g Total Fat; (75% calories from
fat); 13g Protein; 88g Carbohydrate; trace Cholesterol; 125mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fruit;
27 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Desmond Young, Strawberry Hill Resort, Jamaica
Converted by MM_Buster v2.0n.
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