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Coconut Curried Shrimp

chef.pierre's picture
  Shrimp 2 Pound
  Salt 1⁄2 Teaspoon
  Boiling water 2 1⁄2 Cup (40 tbs)
  Chicken bouillon cubes 2
  Cream 1 Cup (16 tbs)
  Fresh coconut 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2 Tablespoon
  Salad oil 2 Tablespoon
  Diced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm)
  Flour 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Chili pepper seeds 1⁄8 Teaspoon
  Grated lemon rind 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon

Add shrimp and salt to boiling water.
Cover, and bring to boil.
Turn heat low, and simmer 2 to 5 minutes (small shrimp will take 2 minutes, large shrimp 5 minutes).
Drain, reserving liquid.
Crumble chicken-bouillon cubes into liquid, and set aside.
Peel and devein shrimp if necessary.
Heat cream and coconut together until bubbly; set aside.
Heat butter or margarine and oil, arid add celery, onion and garlic.
Saute' slowly until vegetables are transparent, about 5 minutes.
Stir in flour and curry powder; then slowly add shrimp liquid, and cook until smoothly thickened.
Add next 4 ingredients and coconut mixture.
When blended, add parsley and shrimp, and reheat thoroughly.
Salt to taste.
If thick, dilute with cream or dry sherry.
Serve over hot Fluffy Rice.

Recipe Summary

Difficulty Level: 
Side Dish

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