Name: St. Lucia's Anse Chastanet Coconut Curry Shrimp
Yield: 4
Cuisine: Saint Lucia's Anse Chastanet
Ingredients: 2.00 lbs Shrimp; 1.00 cup Coconut Milk; 2.00 tbsp Curry Powder; 1.00 tsp Garlic Powder; 1.00 tsp Salt; 1.00 tsp Ground Black Pepper; 2.00 tbsp Olive Oil; 1.00 cup Chopped Onion; 1.00 cup Chopped Green Bell Pepper; 1.00 cup Chopped Red Bell Pepper; 1.00 cup Chopped Celery; 1.00 cup Chopped Tomatoes; 1.00 tbsp Fresh Parsley; 1.00 tbsp Fresh Cilantro

St. Lucia's Anse Chastanet Coconut Curry Shrimp

A spicy and flavorful coconut curry shrimp dish from the Caribbean island of Saint Lucia.

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 250, Fat: 10g, Carbohydrates: 16g, Protein: 20g, Sodium: 200mg

This traditional dish of Saint Lucia is a combination of sweet, spicy, and savory flavors. The creamy coconut milk and curry powder provide a unique flavor, while the shrimp add a delicious seafood element. This dish is easy to make and is sure to be a hit with your family and friends.

Ingredients

2 lbs Shrimp
1 cup Coconut Milk
2 tbsp Curry Powder
1 tsp Garlic Powder
1 tsp Salt
1 tsp Ground Black Pepper
2 tbsp Olive Oil
1 cup Chopped Onion
1 cup Chopped Green Bell Pepper
1 cup Chopped Red Bell Pepper
1 cup Chopped Celery
1 cup Chopped Tomatoes
1 tbsp Fresh Parsley
1 tbsp Fresh Cilantro

Curry Caribbean coconut milk shrimp Main Course
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short description

In a bowl, combine the shrimp, curry powder, garlic powder, salt, and pepper and mix until the shrimp are evenly coated.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell peppers, celery, and tomatoes and cook for 5 minutes.
Add the shrimp and cook for 5 minutes, stirring occasionally.
Add the coconut milk and parsley and cook for another 10 minutes, stirring occasionally.
Stir in the cilantro and season with additional salt and pepper, if desired.

detailed description

In a medium bowl, combine the shrimp, curry powder, garlic powder, salt, and pepper. Mix until the shrimp are evenly coated.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell peppers, celery, and tomatoes and cook for 5 minutes, stirring occasionally.
Add the shrimp and cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and parsley and cook for another 10 minutes, stirring occasionally.
Stir in the cilantro and season with additional salt and pepper, if desired.
Serve over cooked rice or with warm pita bread.

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