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Island Curried Shrimp

Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 1 medium Banana, Diced
  • 1 medium Apple, Diced
  • 1 medium Mango, Diced
  • 1 cup Sliced Onion
  • 2 tbsp. Butter
  • 2 cups for Fish Stock or Seafood Bouillon Broth
  • 2 tbsp. Cornstarch
  • 1 cup Water
  • 2 tbsp. Key Lime Juice
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 5 Oz. Peninsula Gold Pepper Sauce
  • 1 tsp. Curry Powder
  • 2 cups Cooked Rice
  • 1 cup Shredded, Toasted Coconut

Preparations:

Pat shrimp dry, set aside. Saute banana, apple, mango and onion in butter for 5-6 minutes. Stir in stock. Cook and stir until mixture boils. Reduce heat and simmer for 15 minutes. Strain and reserve sauce. Mix cornstarch with water and mix until smooth. Add to strained sauce and mix well. Set aside. Saute shrimp, lime juice, salt and pepper over medium heat for 1 minute. Stir sauce, pepper sauce and curry into shrimp mixture. Cook, stirring constantly, about 2 minutes until sauce thickens.

Recommendations:

Serve Immediately with Rice. Make 6 servings.