Coconut Curry Shrimp
This Coconut Curry Shrimp will blow your mind! It is a recipe from Elvi's Kitchen, a most amazing restaurant on the island of Ambergris Caye, Belize. If you love shrimp, this will become a favorite!!
Ingredients
- 1 lb shrimp peeled and deveined
- salt to taste
- 1 ts pepper freshly ground
- 2 tablespoon olive oil split
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ¼ cup onion diced
- ¼ cup green bell pepper deseeded and diced
- ½ cup tomatoes deseeded and diced
- 6 cardamom pods crushed
- 3 tablespoon curry powder
- 2 ts Tabasco habanero pepper sauce or use your favorite hot pepper sauce or omit if you prefer a milder curry
- 1.5 cups seafood or chicken stock can also use fish stock
- 1.5 cups coconut milk
- 2 tablespoon cilantro chopped
Instructions
- Season shrimp with salt and pepper. Heat 1 tablespoon of oil on med high in a cast iron skillet or frying pan. Add the shrimp and cook until the shrimp just turn pink. Remove and set aside.
- Heat remaining 1 tablespoon of oil in cast-iron skillet or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes.
- Add cardamom pods, curry powder and Tabasco (if using). Stir well. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
- Return shrimp to stock and simmer for an additional 5 minutes.
Notes
Serve this on a bed of freshly cooked white rice, garnish with cilantro, and complement with some fried ripe plantains! The original recipe calls for using 2 ts of creole pepper sauce, so you may use this instead. However, for ease of preparation I opted to use Tabasco. Either way, you will enjoy this amazing dish from Elvi's Kitchen!
Tried this recipe?Let us know how it was!
