Calypso Shrimp

"Whizbang Cafe - owner Tommy Sanford, chef Gary Smith"
 
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Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Saute garlic and ginger in butter for one minute, add remaining ingredients.
  • Add shrimp cook till firm and pink in color.
  • Arrange shrimp over rice pour over sauce reduction.
  • Enjoy!

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Reviews

  1. Delicous way to prepare shrimp but I also made a few minor changes. I didn't have any curry paste so just used the same amount of curry powder and I didn't have any Coco Lopez so used the same amount of Coconut Milk. Thanks for sharing this keeper which we will be having again soon.
     
  2. first, lets establish that coco lopez is not a liquor, it is a sweetened thick coconut mix in a can used to make pina coladas. i didn't have tamarind paste but i had tamarind necter so i thought i'd boil it down to thicken. i also threw in some coconut rum in case that was supposed to be used. in the end i had alot of sauce so i added half a pound of scallops. the sauce had a nice sweet/hot flavor and i have plenty left which i think will taste great over chicken.
     
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RECIPE SUBMITTED BY

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
 
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