It seems like the whole world is under a cold spell. The blizzard of 2015 has made its mark on the New England region of the United States and other locales. Even sunny South Florida is experiencing 40’s and 50’s in temperatures. But, I’m not complaining; I’ve decided to go Jamaican with an infusion of Mediterranean spices and flavors.
I simmered some fresh coconut milk to a custard-like consistency on low to medium heat. To that I added a pinch of curry power about 1/4 teaspoon, chopped onion, garlic, minced scotch bonnet peppers (optional), thyme, all spice (pimento), a pinch of salt and pepper. Had a few grape tomatoes on hand and decided to toss in with a pinch of sugar.
At this point, my Georgie (George Foreman grill) entered the picture (so glad I decided to pay him a revisit). A drizzle of olive oil was added to shrimp. Then, salt and black pepper were added to taste along with a pinch of curry power and crushed garlic. After removing garlic from shrimp, they were then placed on heated/oiled grill for 2 to 3 minutes.
Grilled shrimp were then added to coconut/curry sauce (off the burner) in order to soak up all the delicious and exotic flavors. Shrimp dish was served with steamed Jasmine rice along with a warm kale salad.
Guys, my palate was transported to Jamaica and the Mediterranean isles with the coconut/curry sauce. Now, those are what good things are made.