Caribbean Shrimp Curry With Coco Lopez Recipes

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CARIBBEAN CURRIED SHRIMP



Caribbean Curried Shrimp image

Caribbean Curried Shrimp - Simple Succulent Shrimp ready in 30 mins - Lip smacking good

Provided by Imma

Categories     Main

Time 30m

Number Of Ingredients 15

1 - 1½ pound shrimp ( peeled and deveined)
2-3 tablespoon olive oil or canola oil
¾ teaspoon seasoned salt (I used creole seasoning)
½ onion diced
½ small jalapeños peppers (diced ,seeds removed.)
2 teaspoons minced garlic or 1 tablespoon garlic powder
2-3 teaspoon curry powder
½ teaspoon smoked paprika
1 sprig thyme
1/2 teaspoon cayenne pepper (adjust to suit taste buds)
1 Tablespoon tomato paste or more
½ cup coconut milk or use chicken broth
2 -3 tablespoon chopped parsley
½ teaspoon white pepper (optional)
Salt to taste

Steps:

  • Lightly season the shrimp with creole spice. Heat about 2 tablespoons of oil over medium heat in a heavy bottomed Dutch.
  • Sauté for about 3 -5 minutes shrimp set aside.
  • Add jalapenos, thyme, and garlic. Stir for about a minute, followed by onions , curry powder, smoked paprika, white pepper ,coconut milk, and broth, add the remaining oil if needed.
  • Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, Adjust for salt / pepper and thickness with broth . Add chopped parsley. Serve over rice and/or vegetables.

Nutrition Facts : Calories 216 kcal, Carbohydrate 4 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 285 mg, Sodium 1374 mg, Sugar 1 g, ServingSize 1 serving

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ



Caribbean Shrimp Curry With Coco Lopez image

A decadent dish with a taste of the tropics. For special occasions or whenever you need a Caribbean vacation.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lbs medium shrimp (peeled and deveined)
1 cup onion, finely chopped
1/4 cup butter
1/4 cup flour
3/4 cup cream of coconut (Coco Lopez)
2 1/2 cups half-and-half
1 tablespoon curry powder (or more to suit your taste)
1 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
1/4 cup fresh lemon juice
cilantro (to garnish) (optional)
chopped macadamia nuts (to garnish) (optional)
hot cooked rice

Steps:

  • In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.

CARIBBEAN COCONUT CURRY SAUCE



Caribbean Coconut Curry Sauce image

Categories     Sauce     Coconut     Curry     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

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.

CARIBBEAN CURRY



Caribbean Curry image

a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes.

Provided by Robin Cowdrey

Categories     Caribbean

Yield 12 serving(s)

Number Of Ingredients 23

3 lbs boneless skinless chicken breasts
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
2 cups water
1 tablespoon tomato paste
salt & pepper
1 (19 ounce) can chickpeas
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tablespoon curry powder
1 teaspoon tomato paste
2 cups water
1/4 cup green onion, chopped
salt & pepper
1 (10 ounce) package fresh spinach
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, minced
1 tomatoes, diced
salt & pepper

Steps:

  • Make one or all three of the fillings below to enclose in a soft roti envelope.
  • Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
  • In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
  • Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
  • Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
  • Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
  • Add chick-peas, green onions and remaining water; bring to boil.
  • Reduce heat and simmer for 5 minutes or until chick-peas are softened.
  • Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
  • Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
  • Stir in tomato, and salt and pepper to taste; cook for 1 minute.

Nutrition Facts : Calories 250.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 72.6, Sodium 305.9, Carbohydrate 15.7, Fiber 3.9, Sugar 1.7, Protein 27.9

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

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