Shrimp in Coconut Curry Sauce

shrimp served single galley cooking

July 3 – Severe thunderstorms in the Annapolis area.

That changes our plans of making Margherita Bruschetta in Round Bay while we would typically be watching the Sherwood Forest fireworks on the hook with 40 or so other boats. It’s Annapolis’ pre-game to the 4th of July celebration. No problem, I’ll just wait for my co-pirate’s Bacon & Blue Stuffed Burgers that’s on the docket for grilling on the 4th. These are the best burgers ever, stuffed with all sorts of other concoctions as well such as jalapeños, shallots, goat cheese… Yum. Recipes posted next Friday.

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So in the mean time, let me share with you last Friday’s decadence at the dock, a scrumptious lunch of Shrimp in Coconut Curry sauce.

shrimp served single galley cooking

Shrimp in Coconut Curry Sauce

2 tablespoons olive oil or vegetable oil
6 cloves garlic, minced
1 stem of lemongrass, minced
1 small onion, minced
1 tablespoon minced fresh ginger
3-5 Thai chili peppers
1 large or 2 small tomatoes, chopped
1 lb fresh jumbo shrimp
2/3 cup coconut milk
1 tablespoon curry powder
2 teaspoons cumin
1 tablespoon sugar
2 teaspoons salt
chopped scallions and cilantro to garnish

Mince garlic, onion, ginger, lemongrass and chilis. Chop tomatoes and set aside.

shrimp curry ingredients galley cooking

Peel (and de-vein as needed) one pound of shrimp.

peeled shrimp galley cooking

Light your burner and heat up two tablespoons of oil. Saute the first five spices for three minutes. Add the shrimp, lower heat and saute for another three minutes.

saute shrimp galley cooking

Add chopped tomatoes, coconut milk and the dried spices. Let simmer for 10 minutes.

sauted with vegies galley cooking

Toss with scallions and cilantro before serving. Serve straight up as an appetizer or on rice as a meal. Hot, cold or whatever your cockpit temperature is.

shrimp served two

2 thoughts on “Shrimp in Coconut Curry Sauce

  1. My husband and I just made this dish for dinner and it was fabulous. One change we made was omitting the sugar because we are on a diet. I don’t know if that’s why It came out saltier than we would have liked. Next time we make this, we will try with a bit more coconut milk (like 1 cup) and less salt (1 tsp maybe) and prepare lots of cilantro as it enhances the flavor multifold. Thanks for the recipe!

    • Good suggestions, Chongeun! Definitely lighter on the salt if you don’t add sugar. And more coconut milk can always be a good thing. Funny thing with cilantro…Through my years of cooking for people I’ve learned most either LOVE cilantro or HATE cilantro. I’ve never known anyone who is indifferent about it. Glad you love it!! Let us know if you have suggestions on any other recipes here.

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