Coconut Stewed Shrimp | CaribbeanPot.com
Get my cookbook @ #Shrimp #StewedShrimp #CoconutShrimp Learn how to make incredible Coconut Stewed Shrimp in a few simple steps, with Chris De La Rosa of CaribbeanPot.com This tasty shrimp stew will quickly become a feature on your dinner table.
For this #glutenfree Shrimp Stew, you'll need..
2 lbs 21-25 shrimp
1 teaspoon sea salt (divided)
3 tablespoon olive oil (divided)
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon black pepper (divided)
1 large onion
6-8 cloves garlic
2 scallions
1 medium tomato
4-5 sprigs thyme
3/4 teaspoon paprika
2-3 pimento peppers (aka seasoning peppers)
1/2 teaspoon Scotch Bonnet flakes
1/2 cup white wine
1 cup coconut milk
1/2 lime
2 tablespoon chopped parsley
More delicious #SeaFood Recipes can be found at
Tequila Lime Shrimp Recipe, Recipe for Tequila Lime Shrimp, How to Make Tequila Lime Shrimp
Tequila Lime Shrimp Recipe, Recipe for Tequila Lime Shrimp, How to Make Tequila Lime Shrimp Fast and delicious flavor variations for fresh shrimp. Tequila Lime, Caper Lemon Butter, Barbecue, Soy Mirin, and Spicy Variations included. Tequila and lime are just perfect flavor pairings for fresh shrimp - and this method shows you how to do it quickly and perfectly every time. Check out this video to see just how simple it is!
Grilled Coconut Shrimp Recipe, How to Grill Coconut Shrimp, Recipe for Grilled Coconut Shrimp
Grilled Coconut Shrimp Recipe, How to Grill Coconut Shrimp, Recipe for Grilled Coconut Shrimp Grilled coconut srhimp with little shooters of a Thom Ka interpretation - a really amazing little appetizer!. Check out this video to see how easy and simple it is to put together an amazing dish packed with flavor!
Coconut Curry Grilled Shrimp w/ Honey Lime Dipping Sauce
I'm so excited to share this recipe as a guest post for Interiors By Jacquin - Interior Design and Lifestyle Blog! Go to: interiorsbyjacquin.blogspot.com to see the blog post and be sure to check out Jaquin's beautiful interior decorating ideas.
Coconut Curry Grilled Shrimp with Honey Lime Dipping Sauce is a beautiful combination of Caribbean and Asian flavors. The sweet heat is absolutely scrumptious.
Place shrimp on skewers to serve as an appetizer or grill shrimp in a large grill basket then serve of jasmine rice for a delicious main dish.
Coconut Curry Grilled Shrimp with Honey Lime Dipping Sauce Recipe
Ingredients:
2 pounds jumbo shrimp (peeled, deveined, tails on)
3 fresh lime juice (zest of 1 lime, 1 tablespoon lime juice reserved)
1 cup coconut milk
¼ cup shredded coconut
¼ cup honey
3 ¼ tablespoons spicy curry powder (¼ teaspoon reserved)
2 tablespoon green onions (finely chopped, 1 tablespoon reserved)
1 tablespoon cilantro (chopped)
1 teaspoon garlic (minced)
¼ teaspoon salt
¼ teaspoon pepper
Directions:
In a medium size mixing bowl, combine 3 tablespoons curry powder, garlic, coconut milk, 1 tablespoon green onions and 1 tablespoon lime juice.
Add shrimp and stir to combine.
Place plastic wrap over bowl, push directly over shrimp to remove as much air as possible. (This will allow the marinade to penetrate the meat more efficiently.
Refrigerate 1 to 2 hours.
While the shrimp is marinating begin the sauce so the flavors have time to marry.
In a small mixing bowl, combine honey, remaining lime juice, zest of 1 lime, shredded coconut, cilantro, remaining 1 tablespoon green onions and ¼ teaspoon curry powder.
Grill shrimp 4-6 minutes on each side. Drizzle half of sauce over warm shrimp serve the rest for dipping. Garnish with shredded coconut and cilantro (optional).
BBQ Shrimp and Sauces (Salted egg, Crab fat, Coconut, Green goddess) Shrimps on the Barbie
A barbecue isn't complete without the sauces. Chef Ross and I show how to grill shrimps on the barbie along with some delicious sauce recipes!
Follow Chef Ross on Instagram: @rossmagnaye
Jump to
Introduction: 00:00
Shrimp prep: 1:13
How to Grill: 4:18
Sauce Recipes
Green Goddess: 6:33
Crab Fat: 8:23
Salted Egg Butter: 12:06
Coconut Bechamel: 14:41
Crab fat “aligue” sauce
4pcs garlic
4 shallots
2 tbsp ginger
1 stick lemongrass
4 chilies
handful of kaffir lime leaves
1 tbsp bagoong or shrimp paste sauce
fish sauce to taste
1 cup seafood stock
50 g dessicated toasted burnt coconut
¼ cup aligue or crab fat
500ml coconut cream
Coconut béchamel
4 shallots
2 sticks lemongrass
1 tbsp ginger
¼ cup shao xing wine
250ml coconut cream
1 tbsp corn flour with 100ml of water
Fish sauce to taste
SALTED EGG
50g of butter
5 cloves of chopped garlic
2 pcs of chilli
1 small handful of curry leaves
5 salted egg yolks - steamed & crushed
¼ cup condensed milk
GREEN GODDESS
• 1 cup parsley leaves
• 1 cup blanched spinach leaves
• 1 tablespoon tarragon leaves
• ¼ cup minced chives
• 1 garlic clove
• 1 anchovy fillet
• 1 tsp fish sauce
• Juice of 1 lemon
• ½ cup extra virgin olive oil
• ½ cup mayonnaise
• Kosher salt
• freshly ground pepper
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Honey garlic shrimp – How to cook (best Asian flavor)
I enjoy eating honey garlic shrimp, not only because it is mouth-watering, but this luscious shrimp coated with the glossy gravy is so easy to make. Once you have marinated the shrimp, it can be on your dinner table in fifteen minutes.
===== 谷歌翻译/谷歌翻譯/جوجل المترجم/Google Traduction/Google Tradutor/Traductor de google =====
CETTE VIDEO A DES SOUS-TITRES EN FRANCAIS (Google translate)
ESTE VÍDEO TEM LEGENDA EM PORTUGUÊS (Google translate)
ESTE VÍDEO TEM LEGENDA EM Espanhol (Google translate)
هذا الفيديو يحتوي على ترجمة باللغة العربية (ترجمة جوجل)
该视频带有中文字幕(Google翻译)
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Full recipe and details at
Ingredients
Marinate (A)
345g medium-sized shrimp (weight after devein, with tail)
2 tsp of light soy sauce
2 tsp of cornstarch
Gravy (B)
3 tbsp honey
2 tbsp light soy sauce
Others (C)
3 large cloves of garlic, coarsely chopped
2 tbsp cooking oil
1 tsp chili flakes
1 tbsp chopped coriander stalk
1 tbsp thinly sliced scallion
Some coriander leaves to garnish
1 large lime
Method:
- Remove the shrimp head and shell. Devein and keep the tail intact. Combine A and marinate for 30 minutes.
- Pat dry. Pan-fry the shrimp with a non-stick pan over medium to high heat until the surface is slightly charred.
- Saute the garlic with oil until aromatic. Add B and the shrimp juice collected earlier. Add the chili flakes and cook down to form a thick gravy.
- Return the cooked shrimp to the pan. Add the chopped coriander stalk and flash fry for 20 seconds.
- Remove from heat. Add the lime juice, coriander leaves, and scallion. Dish out and serve immediately.
#HoneyGarlicShrimp
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