Caribbean Cococunut Curry Shrimp

Today we will prepare a Coconut Curry Shrimps that we call Caribbean and this is the result of the fusion of African, Amerindian, British, Spanish, French, Dutch, Indian and Chinese cuisine.

These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region.

Ingredients:
1/2 cup grated coconut
2 tablespoons vegetable oil
1 pound medium shrimp, peeled
1 cup red or green bell pepper strips
1-1/2 teaspoons bottled minced garlic
1 teaspoon curry powder
2/3 cup milk
2 teaspoons cornstarch
1 cup frozen peas

1. Toast coconut in a large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly, remove from pan. Crumble into smaller pieces when cool.
2. add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder, cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque.
3. combine milk and cornstarch in small bowl until smooth, stir into skillet. Add peas. cook and stir 1 to 2 minutes or until thickened. serve over rice, top with toasted coconut.

Buen provecho,

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