Caribbean Prawn And Sweet Potatoes In Coconut Sauce Recipes

CARIBBEAN PRAWN AND SWEET POTATOES IN COCONUT SAUCE

Steps:

• In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
• Bring to the boil and simmer until the potato is almost tender.
• Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
• Add the sugar and lime juice, and season to taste.
• Serve sprinkled with the dessicated coconut.

CARIBBEAN SWEET POTATO SOUP WITH GINGER SHRIMP

Steps:

• For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
• Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
• For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
• For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
• Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

CARIBBEAN SWEET POTATO COCONUT SOUP

Steps:

• In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
• Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
• Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
• Serve with garnishes of your choice.