Allspice Porch · Main dishes

Coconut Curry Shrimp with Lime

Name: Coconut Curry Shrimp with Lime
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Raw peeled shrimp; 400 ml Canned coconut milk; 1 whole Onion; 3 clove Garlic; 15 g Fresh ginger; 6 g Fresh thyme; 1 whole Bell pepper; 2 whole Lime; 1 whole Scotch bonnet pepper; 0.5 tsp Ground allspice; 0.5 tsp Turmeric; 1 tbsp Neutral oil; 1 tsp Salt; 0.25 tsp Black pepper; 3 whole Green onions; 300 g Long grain rice; 1 whole Tomato; 540 ml Water

Peeled shrimp simmered briefly in a coconut sauce with turmeric, thyme, tomato and bell pepper, served with rice and a lot of lime. The shrimp go in at the end so they stay tender.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp600 g
Canned coconut milk400 ml
Onion1 whole
Garlic3 clove
Fresh ginger15 g
Fresh thyme6 g
Bell pepper1 whole
Lime2 whole
Scotch bonnet pepper1 whole
Ground allspice0.5 tsp
Turmeric0.5 tsp
Neutral oil1 tbsp
Salt1 tsp
Black pepper0.25 tsp
Green onions3 whole
Long grain rice300 g
Tomato1 whole
Water540 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Shellfish (shrimp) and coconut (coconut milk).

Method

Cook the rice and prep

Rinse the rice. Bring the water to a boil, stir in the rice and 0.25 tsp of the salt, cover and cook on low for 15 minutes. Rest it covered. Dice the onion, pepper, tomato and green onions. Mince the garlic and grate the ginger. Stem and seed the scotch bonnet, wearing gloves, and mince half of it. Pat the shrimp dry and toss with the remaining salt and the black pepper. If they are frozen, thaw them in the refrigerator before you start. Wash your hands after handling raw shrimp.

Start the sauce

Warm the oil in a wide skillet over medium heat. Cook the onion and bell pepper for 5 minutes, until soft. Stir in the garlic, ginger, thyme leaves, turmeric, allspice and minced pepper for 1 minute. Add the tomato and cook for 2 minutes. Pour in the coconut milk and simmer for 4 minutes, until slightly thickened.

Cook the shrimp to 74°C

Add the shrimp in one layer. Simmer for 3–5 minutes, turning once, until they are opaque and pink and the thickest shrimp reaches 74°C (165°F). This is a mixed dish, so use 74°C rather than colour alone. Do not boil hard, or they curl tight and dry out. Take the pan off the heat.

Finish and serve

Stir in the juice of one lime and most of the green onions. Fluff the rice and serve the shrimp and sauce over it, with the remaining lime cut into wedges and the rest of the green onion on top.

Shrimp go from glossy to rubbery in about a minute. Pull them when the thickest one hits 74°C and the centres are opaque. A hard boil is what makes them tough.

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