Bring a Taste of Elvi's Kitchen Home: Coconut Curry ShrimpThough closed during the pandemic, you can bring a taste of Elvi's Kitchen home by making their famous Coconut Shrimp Curry! Elvi's Kitchen has been a must-visit favorite and five-star restaurant on Ambergris Caye for over 40 years. Renowned for its inviting atmosphere, sand floor, and authentic menu, Elvi's Kitchen decided to close its doors for the protection of its staff and customers. Thousands of Belizeans are now quarantined given the national state of emergency, which has also brought along it's own stressors. Many at home are now turning to cooking not only for sustenance, but for comfort and entertainment too.
Coconut Curry ShrimpINGREDIENTS
1 pound shrimp, peeled, deveined
Salt, to taste
1 teaspoon freshly ground black pepper
� cup coconut oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
� cup onion, diced
� cup green bell pepper, deseeded, diced
� cup tomatoes, deseeded, diced
6 cardamom pods, crushed
3 tablespoons curry powder
2 teaspoons creole pepper sauce
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, chopped
Season shrimp with salt and pepper. Heat coconut oil in cast-iron pot or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder and creole pepper sauce; stir well. Add shrimp, saut� for 5 minutes and set aside. Add stock and coconut milk to saut�ed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut white rice and complement with fried ripe plantains.
NOTES
Locally served with mango chutney; recipe available in the Flavors of Belize Cookbook.
Photo Credit: Photos by Oli
CaribbeanLifeStyle.com