|Spicy Floribbean Shrimp|
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. Sauté 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
Heat Scale: Mild-Medium
From:   Recipes From the Florida Fiery Foods Show
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