If you don't know where you are, you're still in Belize.

Passport & Plate - Coconut Curry Shrimp with Coconut Rice

Belize | Friday, March 6, 2015 | 5 photos

Ingredients
Coconut curry shrimp with coconut rice:
1Lb Raw shrimp
2tbsp Coconut oil
2 Cloves of garlic
1tsp Grated fresh ginger
1 Onion
1 Yellow Pepper
2 Tomatoes
2 Cardamom Pods
1 tbsp Curry powder
1tsp Black pepper
2 tsp Hot sauce
2 cups Vegetable stock
4 cups Coconut milk
2 tbsp Fresh Coriander
2 cups White rice
1 cup Water
1 tsp Salt

Shrimp Ceviche:
1 Red bell pepper
1 Tomato
1 Onion
3 Limes
1 Pot of Mexican Salsa
Handful of raw shrimp

 

How to prepare this recipe
Coconut Curry Shrimp with Coconut Rice
1.) In a large pan over a medium heat, heat the coconut oil.
2.) Add the garlic, onion, yellow pepper, ginger and tomatoes, and cook for five minutes.
3.) Add the cardamom pods, curry powder, black pepper and hot sauce, stir well.
4.) Add the shrimp and sauté for five minutes.
5.) Remove the shrimp and set aside.
6.) Add the stock and 2 cups of the coconut milk to the sautéed vegetables and reduce over a medium heat for 15 minutes.
7.) Return the shrimp to the pan, add the coriander and cook for five more minutes.
8.) Serve on a bed of freshly cooked coconut rice.
9.) To make the coconut rice; in a large pan, bring 2 cups coconut milk, water, salt and rice to the boil.

Shrimp Ceviche
1.) Dice the onion, pepper and tomatoes and place in a bowl.
2.) Squeeze the juice of the limes into a separate bowl, add the raw shrimp and mix until the shrimp turns from brown to pink.
3.) Mix the pot of salsa into the vegetables, add the shrimps to the vegetable mix and sprinkle with freshly chopped coriander.
4.) The lime juice left over from the shrimps can be used to mix into the curry to add a zing at step six.

 

The story behind this recipe
Eighteen months ago I set off on an adventure of a lifetime with a dear friend of mine Libby. One of the most memorable stop offs of that trip was in Belize, we were fortunate enough to spend three days sailing the beauty that is the Caribbean and exploring but a handful of the small Cayes within the 185 mile stretch of barrier reef. During the days that were filled with glorious sunshine, we would don the snorkels and flippers and explore the lush underwater world that is such a mystery to us. Our guide, Captain Jerry, would explain the importance of the reef and it's inhabitants in a mumbled gargling creole accent through the mouthpiece of his snorkel. He made the reef seem sacred, which to many people living on the Cayes it is as the Reef is the home of so many sources of food.
We were lucky enough to camp on Rendezvous Caye, that evening we helped the chefs prepare dinner, of course this activity was also accompanied by an appetiser, Shrimp Ceviche. The magic of this dish I think is the vibrant colours, not only the reds and greens of the vegetables but the magic of the shrimp, when raw shrimp is added to lime juice the colour goes from a dull brown to a smooth pink, what a trick. Captain Jerry brought out a big plastic bowl filled to the brim with a sweet smelling curry. This Coconut Shrimp Curry was served on the fluffiest bed of coconut rice that I have ever had the pleasure of eating. The shrimp was so fresh you could relive the turquoise adventure in the caribbean sea, combined with the ginger and coconut, I felt like my tastebuds were also in paradise as my toes were curling in the white sand in pleasure.
This curry combination now takes me back to paradise, and helps me to remember all of the colourful characters I met with such musical voices. Senses are a true gift, this dish is made to allow all of your senses to work their hardest to bring you the pleasure of being in paradise, without necessarily having to be there.