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Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 8 x Extra large or possibly jumbo shrimp with tails, peeled and deveined Coarse salt and freshly grnd pepper, to taste
- 1 Tbsp. Basil, very thinly sliced
- 1/4 x Scotch bonnet pepper, seeded and julienned
- 2 x Cloves garlic, finely minced
- 1/2 sm Onion, minced
- 1/4 c. Dry white wine
- 2 Tbsp. Curry Sauce, Recipe follows
- 1/2 c. Unsweetened coconut lowfat milk
- 1 whl coconut, halved
- 1 1/2 c. Cooked white rice Plantain chips for garnish, optional
- 1/2 c. Vegetable oil
- 2 Tbsp. Curry pwdr
- 1 lrg Onion, minced
- 1 x Clove garlic, finely minced
- 1 whl green bell pepper, seeded, fine minced
- 1 x Scallion, trim, finely minced
- 1 sprg thyme
- 6 ounce Unsweetened coconut lowfat milk
Инструкции
- COCONUT CURRY SHRIMP Serves 2 as first course
- 1. 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.
- 2. 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 Makes 3/4 c.
- 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.
- 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 which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 2 servings | |
| Calories 1285 | |
| Calories from Fat 1057 | 82% |
| Total Fat 122.45g | 153% |
| Saturated Fat 53.12g | 212% |
| Trans Fat 1.41g | |
| Cholesterol 36mg | 12% |
| Sodium 79mg | 3% |
| Potassium 989mg | 28% |
| Total Carbs 41.47g | 11% |
| Dietary Fiber 19.3g | 64% |
| Sugars 15.17g | 10% |
| Protein 12.81g | 20% |
