James's Coconut Curry Shrimp
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
- Servings: 2
- 2 tablespoons olive oil
- 8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
- Salt and freshly ground pepper
- 1 tablespoon very thinly sliced basil
- 1/4 Scotch bonnet chile pepper, seeded and julienned
- 2 garlic cloves, finely chopped
- 1/2 small onion, chopped
- 1/4 cup dry white wine
- 2 tablespoons James's Curry Sauce James's Curry Sauce
- 1/2 cup unsweetened coconut milk
- 1 1/2 cups cooked white rice
- 1 coconut, halved
- Fried plantain chips, for garnish (optional)
- Fried ginger pieces, for garnish (optional)
Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.