Caribbean Shrimp Curry With Coco Lopez Recipes

CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ

Caribbean Shrimp Curry With Coco Lopez image

A decadent dish with a taste of the tropics. For special occasions or whenever you need a Caribbean vacation.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs medium shrimp (peeled and deveined)
1 cup onion, finely chopped
1/4 cup butter
1/4 cup flour
3/4 cup cream of coconut (Coco Lopez)
2 1/2 cups half-and-half
1 tablespoon curry powder (or more to suit your taste)
1 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
1/4 cup fresh lemon juice
cilantro (to garnish) (optional)
chopped macadamia nuts (to garnish) (optional)
hot cooked rice

Steps:

In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.

CARIBBEAN COCONUT CURRY SAUCE

Caribbean Coconut Curry Sauce image

Categories Sauce Coconut Curry Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

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