Caribbean Shrimp Curry With Coco Lopez

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

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• 2  lbs medium shrimp (peeled and deveined)
• 1  cup onion, finely chopped
• 1⁄4 cup butter
• 1⁄4 cup flour
• 3⁄4 cup cream of coconut (Coco Lopez)
• 2 1⁄2 cups half-and-half
• 1  tablespoon curry powder (or more to suit your taste)
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ginger, finely grated
• 1⁄4 cup fresh lemon juice
•  cilantro (to garnish) (optional)
•  chopped  macadamia nuts (to garnish) (optional)
•  hot cooked rice

Directions

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.