Caribbean Prawn And Sweet Potatoes In Coconut Sauce Recipes

CARIBBEAN PRAWN AND SWEET POTATOES IN COCONUT SAUCE

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.

CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP

Steps:

• To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
• To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
• Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.

CARIBBEAN COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
• Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
• Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

CARIBBEAN SWEET POTATO COCONUT SOUP

Steps:

• In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
• Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
• Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
• Serve with garnishes of your choice.

CARIBBEAN COCONUT CURRY SAUCE

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.