2 tablespoons olive oil
8 extra large or jumbo shrimp, peeled and deveined with the tail section left on
Coarse salt and freshly ground pepper, to taste
1 tablespoon very thinly sliced basil
1/4 Scotch bonnet pepper, seeded and julienne
2 cloves garlic, finely chopped
1/2 small onion, chopped
1/4 dry white wine
2 tablespoons curry sauce (recipe follows)
1/2 cup unsweetened coconut milk
1 coconut, halved
1 1/2 cups cooked white rice
Plantain chips, for garnish (optional)
Heat olive oil in a large skillet over high heat. Add the shrimp, and season with salt and pepper. Cook until golden brown (one to two minutes). Add the basil, Scotch bonnet, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add the wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon (three to five minutes).
Place 3/4 cup of rice in each coconut half. Place four shrimp on the rice, and top with coconut curry sauce. Garnish with fried plantains and fried ginger. Serve immediately.
Serves two as first course.
Curry Sauce, Strawberry Hill
1/2 cup vegetable oil
2 tablespoons curry powder
1 large onion, chopped
1 clove garlic, finely chopped
1 green bell pepper, seeded and finely chopped
1 scallion, trimmed and finely chopped
1 sprig thyme
6 ounces unsweetened coconut milk
Heat the oil in a small, heavy-bottom saucepan over low heat. Add curry powder, and cook for three minutes, stirring constantly. Add onion, garlic, bell pepper, scallion, and sprig of thyme. Cook until vegetables are soft (three to five minutes). Add three cups water, and simmer over low heat for one hour. Add the coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon (eight to ten minutes more). May be stored, covered, in refrigerator for up to one week.
Makes 3/4 cup.
