I had a very busy day and just wanted to throw something together that was full of exotic flavors but didn’t take a lot of time.
Plus I wanted to make a sauce for dipping because I had a loaf of freshly baked crusty bread!
I took a couple of pounds of jumbo shrimp that are peeled and deveined.
I removed the outer-shell but left the tail on the shrimp solely for photo sake!
If you want to serve these as an appetizer then I would leave the tail on for presentation purposes.
You know pretty food taste better people!
The spice blend consists of red curry powder, ginger powder, garlic and onion powder, black pepper, paprika, and creole seasoning.
I keep a well stocked spice pantry at all times.
Spice is life people! Spice is life!!!
Add seasoned shrimp, a little fresh garlic and cook for a few minutes.
Allow the sauce to cook about 10 more minutes and that’s all she wrote folks!
Garnish with green onions, serve over hot rice and a big loaf of crusty bread for dipping and it’s time to eat!
Coconut Curry Shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 lbs jumbo shrimp, peeled, deveined
1 stick butter, unsalted
2 tablespoons extra virgin olive oil
1 can coconut milk
1 cup heavy cream
1 cup chicken broth, low sodium mixed with 1 tablespoon cornstarch
1 tablespoon red curry powder
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon ginger powder
1 teaspoon black pepper
1 teaspoon crushed red pepper
2 teaspoons crushed garlic
green onions to garnish
hot rice to serve
crusty bread for dipping
Mix seasoning blend together and set aside.
In a large pan add olive oil and butter over medium heat.
Season shrimp with half the spice blend.
Add shrimp and crushed garlic to pan and cook about 1-2 minutes on each side.
Add coconut milk and heavy cream to pan, season with remaining seasoning blend, mix well.
Add stock that’s mixed with cornstarch to pan.
Bring to boil, reduce heat and allow mixture to simmer for about 7 minutes or until thickened.
Garnish with green onions and serve over hot rice with crusty bread for dipping.