Caribbean Prawn And Sweet Potatoes In Coconut Sauce Recipes

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CARIBBEAN PRAWN AND SWEET POTATOES IN COCONUT SAUCE



Caribbean Prawn and Sweet Potatoes in Coconut Sauce image

This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from "Hot And Spicy Cooking": Colour Library

Provided by Karen Elizabeth

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

450 g sweet potatoes, peeled and diced
1 large onion, chopped
1 garlic clove, crushed
1 inch piece fresh ginger, grated
1 red chili peppers or 1 green chili pepper, de-seeded and chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
2 tablespoons coconut cream
570 ml water
120 g peeled prawns
120 g chicory lettuce, shredded
225 g bok choy, shredded
1 tablespoon dark brown sugar
2 tablespoons lime juice
salt
desiccated coconut, to sprinkle

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.

Nutrition Facts : Calories 201.4, Fat 2.2, SaturatedFat 1.5, Cholesterol 37.8, Sodium 293.4, Carbohydrate 39.3, Fiber 6.1, Sugar 15.9, Protein 8.1

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE



Grilled Caribbean Coconut Shrimp With Rum Marinade image

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

Provided by alligirl

Categories     Caribbean

Time 25m

Yield 2 pounds, 4 serving(s)

Number Of Ingredients 13

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Steps:

  • Mix the marinade ingredients in a nonreactive bowl
  • Then add shrimp and marinate for at least 10 minutes but no longer than 30.
  • Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
  • ENJOY!

Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8

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