Ingredients
-
24
-
4
-
1
-
1
-
3/4
-
1
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Calypso Shrimp, Whizbang Cafe – owner Tommy Sanford, chef Gary Smith, 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 , 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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Steps
|
1
Done
|
Saute Garlic and Ginger in Butter For One Minute, Add Remaining Ingredients. |
|
2
Done
|
Add Shrimp Cook Till Firm and Pink in Color. |
|
3
Done
|
Arrange Shrimp Over Rice Pour Over Sauce Reduction. |
|
4
Done
|
Enjoy! |
