Recipe - Coconut Curry Shrimp

2 tablespoon 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 cut or sliced up
One fourth Scotch bonnet pepper; seeded
and julienned
2 Cloves garlic; finely
chopped
One half small Onion; chopped
One fourth cup Dry white wine
2 tablespoon Curry Sauce; Recipe follows
One half cup Unsweetened coconut milk
1 Whole coconut; halved
1 One half cup Cooked white rice
Plantain chips for garnish;
optional

CURRY SAUCE
One half cup Vegetable oil
2 tablespoon Curry powder
1 lg Onion; chopped
1 Clove garlic; finely chopped
1 Whole green bell pepper;
seeded, fine chopped
1 Scallion; trim, finely
chopped
1 Sprig thyme
6 ounce Unsweetened coconut milk

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 Three fourths 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 Three fourths cup

Heat the oil in a small heavybottom 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 ingredientscoconut, Scotch bonnet chile
peppers, plantain, and Jamaican gingerin innovative ways.
Recipe by: Martha Stewart http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
6, 1998