Recipe: Spicy Floribbean Shrimp

SPICY FLORIBBEAN SHRIMP

Source: "The Herb Queen" Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.

4 tablespoons coconut flakes
1/4 cup cashews
16 to 20 large shrimps (1-1/2 pounds), peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 teaspoons finely chopped fresh ginger root
1/4 cup chopped shallots
1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)
1 1/2 cups unsweetened coconut milk
3 tablespoons lime or orange marmalade
1 cup fresh orange, peeled and diced
1 cup fresh mango, peeled and diced
1 cup fresh pineapple, peeled and diced
1/4 cup chopped fresh cilantro
Basmati rice, prepared according to direction
Salt and pepper to taste
1 (8-ounce) glass of white wine (for drinking)

Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.

Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.

Heat the butter in a large pan. Saute the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.

Add the coconut milk and marmalade. Season with salt and pepper to taste. Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.

Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.

Sip, with relish, a well deserved glass of white wine

Servings: 4