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    You are in: Home / Recipes / Caribbean Shrimp Curry With Coco Lopez Recipe
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    Caribbean Shrimp Curry With Coco Lopez

    Average Rating:

    2 Total Reviews

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    • on August 05, 2013

      We did like this ... I stuck to recipe, (was generous with the curry powder, a roasted garam masala, perhaps that made the difference). I do enjoy a creamy curry, for us this worked well. ssadly my photo is not a good reflection of how good this recipe was, but truly, I will make this again. Thank you Nancy, made and enjoyed for ZWT9, Hot Pink Panthers On The Prowl.

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    • on August 01, 2013

      I wanted to love this recipe as it has so many ingredients in it that are favorites, but I found the coconut cream way too sweet and it dominated the whole thing. I ended up adding garlic, more lemon, lime juice, rum and a little hot sauce to get past the sweetness. The cilantro and curry added nice zip but still it lacked something. I wonder if this was made with unsweetened coconut cream if the result would be improved. My other issue was with how thick the sauce was. I made it with half of the half and half and half whole milk, I ended up adding more whole milk and then non fat milk to thin it out so that it would be creamy/saucy but not thick, maybe just the cream and no flour would solve this problem. Sorry it didn't work out for us. Made for ZWT 9

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    Nutritional Facts for Caribbean Shrimp Curry With Coco Lopez

    Serving Size: 1 (514 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1422.0
     
    Calories from Fat 731
    51%
    Total Fat 81.2 g
    124%
    Saturated Fat 54.0 g
    270%
    Cholesterol 745.9 mg
    248%
    Sodium 4108.7 mg
    171%
    Total Carbohydrate 99.6 g
    33%
    Dietary Fiber 3.1 g
    12%
    Sugars 61.9 g
    247%
    Protein 75.3 g
    150%

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