Scott Vause
The Broadside
Caribbean Curry Shrimp
Serves four people
A simple 20 minute dish with a touch of gourmet.
• Shrimp (cooked or frozen)
• 2 tomatoes
• 4-6 oz. chunk pineapple
• 2 bananas
• 1 medium red onion
• 1 tbsp. minced garlic
• ½ stick butter
• 1 oz. rum flavoring
• 1 tbsp. brown sugar
• 1 tsp. curry
• 1 lemon
• ½ cup water – 2 tbsp. corn starch
• Prepared instant rice
Directions:
Prepare vegetables and cut fruit in chunks as you would for a shish kebab.
Combine, butter, garlic, onion, cover and simmer on medium heat, five minutes or until onions are tender.
Then add the shrimp, ½ cup water, brown sugar, curry, rum flavoring. Simmer until sugar is dissolved.
Now add the pineapple, bananas, tomatoes and squeeze lemon juice over all, cover and simmer until tomatoes begin to soften, 5 minutes.
Spoon ingredients over rice, leaving the liquid in the pan.
Mix 2 tbsp. cornstarch with ½ cup cold water, then add to remaining sauce in pan, turning pan to high and stirring until thick. Spoon over dish. Enjoy!
Scott Vause can be reached at Broadsidemail@cocc.edu
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