[ad_1]
[ad_2]
Learn how to make a simple but tasty coconut curry shrimp with Gourmand Award winning Caribbean cookbook author Chris De La Rosa. We’ll first season the shrimp in a delightful Caribbean herb marinade, then we’ll create the curry base before cooking the shrimp and we’ll finish off with the rich and creamy coconut curry sauce. This recipe can be done fully gluten free, providing you use gluten free curry powder.
For this coconut curry shrimp, you’ll need…
1 lb shrimp (61-70)
4 birds eye peppers
1/3 teaspoon salt
pinch black pepper
1 1/2 tablespoon curry powder
1 1/4 cups coconut milk
2 scallions
3 sprigs thyme
1 leaf shado beni (culantro / chadon beni)
1 tablespoon parsley
4 large cloves garlic
1 shallot (or small onion)
1 1/2 tablespoon veg oil
1 medium tomato
* some curry powder may contain flour, so be mindful of that if doing this coconut curry shrimp gluten free.
More Caribbean recipes can be found at
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ or Amazon @
Connect with Chris De La Rosa
Facebook:
Twitter:
Instagram: caribbeanpot
Contact:
Pinterest:
To learn more about Chris De La Rosa, you can visit
