We ate a version of this every night in Placencia, Belize while we were there for our honeymoon. It has become a staple in our household. The coconut cream we use is Coco Lopez. You can find it on Amazon.com. Yes, it is processed, but it is such tasty, tasty processed food.
Ingredients
- 3/4 # (12 jumbo) shrimp, shelled (they call to leave the tails, I like removing everything)
- 2 T olive oil or peanut oil
- ½ T ginger (small thumb-size), finely chopped or grated
- ½ T garlic (2 cloves?), chopped
- 2 t coconut powder (optional)
- 1-2 T coconut creme, like Coco Lopez (it can be a little too sweet so bring it down if you like. It’s almost as sweet as my Nonnie, and, man-oh-man is my grandmother sweet)
- salt & pepper to taste
- cilantro (optional)
- hot sauce, like Marie Sharps (which we find at Rainbow Grocery, but you can buy on Amazon)
Notes
- Chop or grate garlic and ginger.
- In a 12″ pan, heat oil over medium flame.
- Add ginger and garlic. Cook for a couple minutes, making sure not to brown the garlic.
- Add shrimp and coconut cream, cook for 3-5 minutes or so. You want them cooked until a little pink. Over-cooked shrimp will be too tough.
- Serve over rice.
- Garnish with cilantro and a bit of hot sauce.
Adapted from a Chabil Mar recipe.
Serves 2