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Nutrition Facts
Serving Size 1 (94g) Recipe makes 4 servings
Calories 238
Calories from Fat 166		(69%)
Amount Per Serving		%DV
	Total Fat 18.5g	28%
	Saturated Fat 13.2g	66%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 94mg		31%
Sodium 190mg		7%
Potassium 142mg		4%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 0.9g	3%
	Sugars 10.0g
Protein 8.2g		16%
detailed view... how is this calculated?

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Calypso Shrimp

Recipe #53782 | 20 min | 10 min prep

⁽²⁾ RATE IT NOW Print Recipe

By: Gingerbear
Feb 10, 2003

Whizbang Cafe - owner Tommy Sanford, chef Gary Smith

SERVES 4 (change servings and units)

Ingredients

24 large shrimp
4 tablespoons butter
1 teaspoon fresh ginger
1 teaspoon chopped garlic
3/4 tablespoon curry paste
1 tablespoon tamarind paste
1/2 cup Coco Lopez (this is a coconut liquer that you can get in the liquor store)
2 tablespoons brown sugar

Directions

1
Saute garlic and ginger in butter for one minute, add remaining ingredients.
2
Add shrimp cook till firm and pink in color.
3
Arrange shrimp over rice pour over sauce reduction.
4
Enjoy!

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Featured Reviews for This Recipe

From: ellie_

On Mar 2, 2004

Delicous way to prepare shrimp but I also made a few minor changes. I didn't have any curry paste so just used the same amount of curry powder and I didn't have any Coco Lopez so used the same amount of Coconut Milk. Thanks for sharing this keeper which we will be having again soon.

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From: chia

On Mar 14, 2003

first, lets establish that coco lopez is not a liquor, it is a sweetened thick coconut mix in a can used to make pina coladas. i didn't have tamarind paste but i had tamarind necter so i thought i'd boil it down to thicken. i also threw in some coconut rum in case that was supposed to be used. in the end i had alot of sauce so i added half a pound of scallops. the sauce had a nice sweet/hot flavor and i have plenty left which i think will taste great over chicken.

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