Coconut curry shrimp
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 8 | Extra large or jumbo shrimp with tails; peeled and deveined | |
| Coarse salt and freshly ground pepper; to taste | ||
| 1 | tablespoon | Basil; very thinly sliced |
| ¼ | Scotch bonnet pepper; seeded and julienned | |
| 2 | Cloves garlic; finely chopped | |
| ½ | small | Onion; chopped |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Curry Sauce; Recipe follows |
| ½ | cup | Unsweetened coconut milk |
| 1 | Whole coconut; halved | |
| 1½ | cup | Cooked white rice |
| Plantain chips for garnish; optional | ||
| ½ | cup | Vegetable oil |
| 2 | tablespoons | Curry powder |
| 1 | large | Onion; chopped |
| 1 | Clove garlic; finely chopped | |
| 1 | Whole green bell pepper; seeded, fine chopped | |
| 1 | Scallion; trim, finely chopped | |
| 1 | Sprig thyme | |
| 6 | ounces | Unsweetened coconut milk |
Directions
CURRY SAUCE
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 ¾ 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 ¾ 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.
Recipe by: Martha Stewart
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 6, 1998