Now here’s a dish that blew in from the islands and brings a taste that is a little different than many curry dishes. It carries a satisfying flavor savored in south Florida and here along the coast as well. Enjoy!
Caribbean Curry Shrimp
1 pound large shrimp, peeled and deveined.
1 large onion, chopped.
3 tablespoons of olive oil
1 one-inch piece of cinnamon stick
6 green cardamoms
6 whole cloves
1 bay leaf
1 teaspoon of ground cumin
1 teaspoon of minced ginger root
1 teaspoon of minced garlic
1 teaspoon of ground coriander
Half a teaspoon of salt
1 -14 ounce can unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
2 green chilies, chopped
Sugar, if desired
2 teaspoons fresh coriander, chopped
Cooked basmati rice
In a large frying pan, sauté the onions in the oil until tender. Add the cinnamon, cardamoms, cloves and bay leaf. Cook for another minute and then add the ginger and garlic. Stir to mix well and add the chili, cumin, coriander and salt. Cook for another thirty seconds.
Add the coconut milk and limejuice and then bring to a low boil or gentle simmer. Cook for another five minutes. Taste and add a little sugar if desired. Add the shrimp, cover and simmer for fifteen minutes.
Serve the curry shrimp sprinkled with the chopped chilies and coriander leaves over the rice