Coconut Curry Shrimp With James
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | 2 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 8 | Extra-large or jumbo shrimp | |
| peeled deveined | ||
| Tails left on | ||
| Coarse salt | ||
| Freshly ground pepper | ||
| 1 | T | Thinly sliced basil |
| 1/4 | Scotch bonnet pepper | |
| seeded julienned | ||
| 2 | Garlic cloves, finely | |
| chopped | ||
| 1/2 | Onion, chopped | |
| 1/4 | c | Dry white wine |
| 2 | T | 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 | T | Curry powder |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 916
Calories From Fat: 626
Total Fat: 71g
Cholesterol: <1mg
Sodium: 588.4mg
Potassium: 891.5mg
Carbohydrates: 60.4g
Fiber: 11.2g
Sugar: 7.2g
Protein: 11.4g