Shrimp in Coconut Cream Sauce
Jamacian inspried recipe for Shrimp in a coconut creamy sauce with curry flavors and potatoes.
Servings 6
Calories 391kcal
Ingredients
- 1 lb large shrimp peeled & deveined and pre-cooked
- 4 medium red-skin potatoes diced
- ½ cup chopped onions
- 3 tablespoon olive oil divided
- 1 tablespoon curry powder
- 3 garlic cloves minced
- ½ cup diced tomatoes
- 1 cup coconut cream
- 2 teaspoon paprika
- 2 stalks scallion chopped in small pieces, green and white parts separated
- 1 teaspoon thyme leaves
- 2 dried red chilis chopped finely
- ½ cup walnuts optional (I opted to not use the walnuts)
Instructions
- Heat 1 tablespoon of the oil In a large skillet over medium high heat medium-high heat until hot. Add the shrimp and cook for 3 minutes, or until shrimp is no longer opague. Remove the cooked shrimp and set aside.
- Add the remaining oil to the hot skillet. Heat for 1 minute. Add the potatoes and saute over medium heat for 5 minutes or until just barely tender, stirring constantly.
- Stir in the onions, and scallion and saute for 2 minutes, or until onions are transparent. Add the garlic, paprika, parsley and curry powder. Reduce heat to low and cook for 3 minutes, stirring constantly.
- Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat, stirring often.
- Return the shrimp to the sauce and cook for another 5 mins, until shrimp is heated through.
Notes
Tips and Substitutions
- To cut down on prep time, substitute precooked shrimp in place of the raw shrimp
- For a deeper flavor, substitute smoked paprika in place of the sweet paprika
- Substitute leftover cooked chicken or pork for the shrimp.
- Store the can of coconut cream in a warm spot and shake the can well before using.
Nutrition
Calories: 391kcal | Carbohydrates: 30g | Protein: 20g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 191mg | Sodium: 620mg | Potassium: 974mg | Fiber: 4g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 45mg | Calcium: 150mg | Iron: 4mg
