Coconut Curry Shrimp

Makes 4 servings
Prep time: 30 minutes

Ingredients:

1 small onion, chopped
3/4 cup chopped sweet red pepper
2 tbsp fresh gingerroot , minced
3-4 cloves garlic, minced
1 tsp grated lime zest
1/2 tsp hot pepper flakes (to taste)
2 tsp ground coriander
3/4 tsp paprika
1/4 tsp turmeric
2 tbsp Crystal Coco coconut oil
sea salt to taste
2 tbsp Crystal Coco coconut butter
1 cup seafood stock or clam juice
1 tbsp lime juice
1 lb large shrimp - peeled and de-veined
2 cups hot cooked rice, preferably Basmati
1/4 cup toasted chopped cashews or peanuts
1-2 tbsp chopped fresh cilantro
2 tbsp Crystal Coco desiccated coconut, toasted

Method:

In blender or food processor, finely chop together onion, red pepper, ginger, garlic, lime zest and hot pepper flakes. Scrape down side of bowl. Add ground coriander, paprika and turmeric; blend until in paste.

Heat a large skillet to medium and add the coconut oil, swirling to coat; cook reserved paste over medium heat, stirring with flat wooden spatula and scraping bottom of pan, for until paste is deep orange and separates into dry clumps. about 7-8 minutes.

Add coconut butter and stock (or clam juice). Season with salt to taste and bring to a boil. Reduce heat and simmer for 5 minutes.

Stir in lime juice and bring to boil. Add the shrimp and reduce to a simmer. Cook, stirring occasionally, for about 3-4 minutes or just until the shrimp are pink.

Taste and season if necessary. Serve over hot Basmati rice, garnished with toasted cashews, chopped cilantro and toasted coconut.

Chef Kevin Wagner (The Down East Coconut Company)

 

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