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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

    Caribbean Shrimp Curry With Coco Lopez. Photo by Karen Elizabeth

    1/1 Photo of Caribbean Shrimp Curry With Coco Lopez

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Nancy's Pantry's Note:

    A decadent dish with a taste of the tropics. For special occasions or whenever you need a Caribbean vacation.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.

    Ratings & Reviews:

    • on August 05, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2013

      25

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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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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