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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Whizbang Cafe - owner Tommy Sanford, chef Gary Smith 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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