Shrimp with Coconut Curry Sauce
Ingredients
- 3 Tbs. Olive Oil
- 2 Lbs. medium-sized shrimp, peeled and deveined
- Salt and pepper, to taste
- Coconut curry sauce (below)
- Coconut Johnny Cakes (below)
- 1 Tbs. chopped parsley
- COCONUT CURRY SAUCE:
- 3 Tbs. corn starch
- 3 Tbs. cold tap water
- 1 Tbs. canola oil
- 2 Tbs. chopped garlic
- 1 1/2 cups yellow onion, finely diced
- 1/2 cup red bell peppers, finely diced
- 1/2 cup green bell peppers, finely diced
- 3/4 cup plum tomatoes, diced
- 2 Tbs. Jamaican curry powder
- 4 cups unsweetened coconut milk
- 4 cups half and half
- 2 pkgs. Goya Sazon
- 3 Tbs. coconut flakes
- salt and pepper, to taste
Instructions
For Shrimp:
1) Place oil in a large sauté pan or large sauce pot and heat to medium high heat. Season the shrimp with salt and pepper.
2) Carefully add the shrimp to the pan and cook for 1-2 minutes until the shrimp lose their raw appearance. Add all of the coconut curry sauce and simmer until the shrimp are fully cooked.
3) Serve family style in a casserole dish, sprinkled with chopped parsley. Serve the fresh hot coconut johnny cakes on the side.
COCONUT CURRY SAUCE:
1) Place the corn starch and cold water and set aside.
2) Place the oil in a sauce pan and heat to medium high heat. Add onions and garlic and sauté until the onions are translucent. Add the bell peppers and tomatoes and sauté for an additional minute. Add the curry powder and cook for one minute to cook out the harsh curry flavor. Add the coconut milk, half & half, goya sazon, coconut flakes, and salt and pepper. Stir well to evenly combine and bring to a boil.
3) Slowly add the well-stirred cornstarch solution to the boiling sauce, reduce the heat and simmer for five minutes.
Coconut Johnny Cakes
2 1/4 cups all purpose flour
1/4 tsp. salt
1 Tbs. sugar
1 1/2 Tbs. baking powder
1/2 cup coconut flakes
2 Tbs. butter, softened
1/2 cup cold tap water
4 Tbs. cream of coconut
1/4 cup canola oil
COCONUT JOHNNY CAKES
1) Combine all dry ingredients in a mixing bowl and evenly combine using a wire whip. Add the softened butter to the dry ingredients and mix until evenly distributed.
2) Combine the cream of coconut and water in a separate bowl, mixing well. Slowly add to the dry ingredients while mixing carefully by hand until evenly combined.
3) Place the dough on a lightly floured counter and knead until the dough no longer sticks to your fingers. Roll the dough out to 1/2 inch thick on the floured counter using a rolling pin. Using a 3-inch cookie cutter cut out circular cakes and set aside.
4) Add canola oil to a nonstick fry pan and heat to high. When oil is hot, add Johnny cakes and fry until golden brown for 2-3 minutes, turn and continue with other side until both sides are golden brown. Serve immediately.
1) Place oil in a large sauté pan or large sauce pot and heat to medium high heat. Season the shrimp with salt and pepper.
2) Carefully add the shrimp to the pan and cook for 1-2 minutes until the shrimp lose their raw appearance. Add all of the coconut curry sauce and simmer until the shrimp are fully cooked.
3) Serve family style in a casserole dish, sprinkled with chopped parsley. Serve the fresh hot coconut johnny cakes on the side.
COCONUT CURRY SAUCE:
1) Place the corn starch and cold water and set aside.
2) Place the oil in a sauce pan and heat to medium high heat. Add onions and garlic and sauté until the onions are translucent. Add the bell peppers and tomatoes and sauté for an additional minute. Add the curry powder and cook for one minute to cook out the harsh curry flavor. Add the coconut milk, half & half, goya sazon, coconut flakes, and salt and pepper. Stir well to evenly combine and bring to a boil.
3) Slowly add the well-stirred cornstarch solution to the boiling sauce, reduce the heat and simmer for five minutes.
Coconut Johnny Cakes
2 1/4 cups all purpose flour
1/4 tsp. salt
1 Tbs. sugar
1 1/2 Tbs. baking powder
1/2 cup coconut flakes
2 Tbs. butter, softened
1/2 cup cold tap water
4 Tbs. cream of coconut
1/4 cup canola oil
COCONUT JOHNNY CAKES
1) Combine all dry ingredients in a mixing bowl and evenly combine using a wire whip. Add the softened butter to the dry ingredients and mix until evenly distributed.
2) Combine the cream of coconut and water in a separate bowl, mixing well. Slowly add to the dry ingredients while mixing carefully by hand until evenly combined.
3) Place the dough on a lightly floured counter and knead until the dough no longer sticks to your fingers. Roll the dough out to 1/2 inch thick on the floured counter using a rolling pin. Using a 3-inch cookie cutter cut out circular cakes and set aside.
4) Add canola oil to a nonstick fry pan and heat to high. When oil is hot, add Johnny cakes and fry until golden brown for 2-3 minutes, turn and continue with other side until both sides are golden brown. Serve immediately.
Recipe Info
Views
254
Date
January 29, 2006
Categories
Seafood