AND COCONUT JOHNNY CAKES
Bahama Breeze Recipe
Makes 6-8 servings
3 tablespoons olive oil
2 pound medium shrimp, peeled and deveined
salt and pepper, to taste
Coconut Curry Sauce (recipe follows)
Coconut Johnny Cakes (recipe follows)
1 tablespoon chopped parsley
To Prepare the Shrimp: Place oil in a large saute pan or large sauce pot and heat to medium high heat. Season the shrimp with salt and pepper. Carefully add the shrimp to the pan and cook for 1-2 minutes until the shrimp lose their raw appearance. Add all of the Coconut Curry Sauce and simmer until the shrimp are fully cooked.
To assemble the dish: Serve family style in a casserole dish, sprinkled with chopped parsley. Serve the fresh hot Coconut Johnny Cakes on the side.
Coconut Curry Sauce:
3 tablespoons corn starch
3 tablespoons cold tap water
1 tablespoons canola oil
2 tablespoons chopped garlic
1 1/2 cups yellow onion, finely diced
1/2 cup red bell peppers, finely diced
1/2 cup green bell peppers, finely diced
3/4 cup plum tomatoes, diced
2 tablespoons Jamaican curry powder
4 cups unsweetened coconut milk
4 cups half and half
2 packages Goya Sazon
3 tablespoons coconut flakes
salt and pepper, to taste
Place the corn starch and cold water and set aside. Place the oil in a sauce pan and heat to medium high heat. Add onions and garlic and saute until the onions are translucent. Add the bell peppers and tomatoes and saute for an additional minute.
Add the curry powder and cook for one minute to cook out the harsh curry flavor. Add the coconut milk, half & half, goya sazon, coconut flakes, and salt and pepper. Stir well to evenly combine and bring to a boil.
Slowly add the well stirred cornstarch solution to the boiling sauce, reduce the heat and simmer for five minutes.
Coconut Johnny Cakes:
2 1/4 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 cup coconut flakes
2 tablespoons butter, softened
1/2 cup cold tap water
4 tablespoons cream of coconut
1/4 cup canola oil
Combine all dry ingredients in a mixing bowl and evenly combine using a wire whip. Add the softened butter to the dry ingredients and mix until evenly distributed. Combine the cream of coconut and water in a separate bowl, mixing well. Slowly add to the dry ingredients while mixing carefully by hand until evenly combined.
Place the dough on a lightly floured counter and knead until the dough no longer sticks to your fingers. Roll the dough out to 1/2 inch thick on the floured counter using a rolling pin. Using a 3-inch cookie cutter cut out circular cakes and set aside. Add canola oil to a nonstick fry pan and heat to high. When oil is hot, add Johnny cakes and fry until golden brown for 2-3 minutes, turn and continue with other side until both sides are golden brown. Serve immediately.