Coconut Curry Shrimp
Elvi's Kitchen, Ambergris Caye
1 pound shrimp, peeled, deveined
Salt, to taste
1 teaspoon freshly ground black pepper
¼ cup coconut oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup onion, diced
¼ cup green bell pepper, deseeded, diced
½ cup tomatoes, deseeded, diced
6 cardamom pods, crushed
3 tablespoons curry powder
2 teaspoons creole pepper sauce, to taste
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, chopped
Season shrimp with salt and pepper. Heat coconut oil in cast-iron pot or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder and creole pepper sauce; stir well. Add shrimp, sauté for 5 minutes and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional
5 minutes Serve on a bed of freshly cooked coconut white rice, and compliment with fried ripe plantains.
200 South Parker Street, Tampa, FL 33606
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