Caribbean Shrimp Curry With Coco Lopez Recipes
CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ
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
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.
ISLAND COCONUT CURRY SAUCE
Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.
Provided by momaphet
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
CARIBBEAN COCONUT CURRY SAUCE
Categories Sauce Coconut Curry Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
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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