Lunch · Caribbean · 15 min
Caribbean Curried Shrimp with Steamed Okra and Boiled Yucca
- Calories
- 594
- Protein
- 50g
- Carbs
- 62g
- Fat
- 14g
Ingredients
- 127.4 g Crustaceans, shrimp, raw
- 67.0 g YUCCA, raw
- 250 g Okra, raw
- 27.2 g COCONUT MILK UNSWEETENED
- 50 g Onions, raw
- 7 g SCOTCH BONNET KETCHUP
- 10 g Garlic, raw
- 6.6 g ALLSPICE GROUND
- 10 g FRESH GINGER
- 2 g Oil, coconut
Method
- 01Bring a pot of salted water to a boil. Add the peeled and chunked yucca, cooking until fork-tender, about 20 minutes. Drain and set aside.
- 02In a separate steamer, steam the okra until vibrant green and tender, about 5-7 minutes.
- 03While the yucca cooks, heat the coconut oil in a heavy-bottomed skillet over medium heat. Sauté the diced onions, minced garlic, and freshly grated ginger until aromatic and soft.
- 04Stir in the ground allspice and the scotch bonnet ketchup, blooming the spices for 30 seconds until the scent fills the kitchen.
- 05Toss in the shrimp, sautéing quickly until they turn opaque and pink, about 3 minutes.
- 06Pour in the coconut milk and simmer for 2 minutes to thicken slightly into a rich, fragrant curry sauce.
- 07Arrange the boiled yucca and steamed okra on a plate. Spoon the curried shrimp and the aromatic coconut sauce over the top. Serve immediately while piping hot.
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