How To Make Coconut Curry Shrimp
There’s no problem that Coconut can’t solve! Arlene demonstrates how she prepares her Coconut Curry Shrimp:
1 ½ lbs Shrimp (peeled and deveined)
1 cup blended seasoning
3 tbsp Lime/Lemon juice
1/2 cup Chive
¼ cup Chadon Beni
1/3 cup Pimento Peppers
¼ cup Garlic
½ cup Tomatoes (diced)
½ cup Curry Powder
¼ cup Vegetable Oil
½ cup Coconut Milk Powder mixed with 1 cup warm water
½ tbsp Black Pepper
In a bowl season shrimp with salt, pepper and blended seasoning. Add lime/lemon juice.
To make chopped seasoning use a food processor to coarsely chop chive, chadon beni, pimento
and garlic and set aside.
Using a 9-inch pan heat oil on medium heat, add curry powder and stir until its golden brown.
Add chopped seasoning, allow to simmer for 2 minutes.
Add seasoned shrimp and stir.
Add coconut milk and allow shrimp to cook for approximately 3 minutes.
Add ½ cup of water to create more sauce.
Add salt to taste.
Turn off heat as soon as the shrimp turns pink to prevent overcooking. The heat remaining in the pot will complete the cooking.
Add tomatoes to garnish.