Ingredients

• 2 tablespoons olive oil
• 8 extra large or jumbo shrimp, peeled and deveined with the tail section left on
• Salt and freshly ground black pepper
• 1 tablespoon very thinly sliced basil
• 1/4 Scotch bonnet pepper, seeded and julienned
• 2 cloves garlic, finely chopped
• 1/2 small onion, chopped
• 1/4 cup dry white wine
• 2 tablespoons Curry Sauce, recipe follows
• 1/2 cup unsweetened coconut milk
• 1 1/2 cups cooked white rice
• 1 coconut, halved
• Plantain chips, for garnish (optional)
• Fried ginger chips, for garnish (optional)
• 1/2 cup vegetable oil
• 2 tablespoons curry powder
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 scallion, trimmed and finely chopped
• 1 sprig fresh thyme
• 6 ounces unsweetened coconut milk

Instructions

1. Heat olive oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes. Place 3/4 cup of rice in each coconut half. Place 4 shrimp on the rice, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger chips, if desired. Serve immediately.;
2. Heat oil in a small heavy-bottomed saucepan over low heat. Add curry powder, and cook, stirring constantly, for 3 minutes. Add onion, garlic, bell pepper, scallion, and sprig of thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat for 1 hour. Add coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. Sauce may be stored, covered, in refrigerator for up to 1 week.
3. Yield: 3/4 cup