Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on

  3. Salt and freshly ground pepper

  4. 1 tablespoon very thinly sliced basil

  5. 1/4 Scotch bonnet chile pepper, seeded and julienned

  6. 2 garlic cloves, finely chopped

  7. 1/2 small onion, chopped

  8. 1/4 cup dry white wine

  9. 2 tablespoons James's Curry Sauce James's Curry Sauce

  10. 1/2 cup unsweetened coconut milk

  11. 1 1/2 cups cooked white rice

  12. 1 coconut, halved

  13. Fried plantain chips, for garnish

  14. Fried ginger pieces, for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.

  2. Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.


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