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James's Coconut Curry Shrimp

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James's Coconut Curry Shrimp

Ingredients

  • 2 tablespoons olive oil
  • 8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
  • salt and freshly ground pepper
  • 1 tablespoon very thinly sliced basil
  • 1/4 scotch bonnet chile pepper, seeded and julienned
  • 2 garlic cloves, finely chopped
  • 1/2 small onion, chopped
  • 1/4 cup dry white wine
  • 2 tablespoons james's curry sauce james's curry sauce
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 cups cooked white rice
  • 1 coconut, halved
  • fried plantain chips, for garnish (optional)
  • fried ginger pieces, for garnish (optional)
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