Tweet
Main Dish
SandiF
Shrimp in Coconut Cream Sauce (My very own original recipe.)
===============================================
Ingredients
1 lb large shrimp, peeled & deveined and pre-cooked
4 med. red-skin potatoes, diced
1/2 cup chopped onions
3 tablespoon oil olive
1 tablespoon curry powder
3 garlic cloves, minced
1/2 cup diced tomatoes
1 cup coconut milk/cream
2 teaspoon paprika
2 stalks scallion, chopped in small pieces
1 teaspoon thyme leaves
2 dried red chilis, chopped finely
1/2 cup walnuts (optional)
Prep
Warm oil on medium heat. Add potatoes and saute over low heat until just barely tender, stirring constantly. Then add onions, and scallion and let that saute until onions are transparent. Add garlic, paprika, parsley and curry powder. Continue to cook over *low* heat for 3 mins, stirring constantly. Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat - stir often, to prevent coconut milk from drying out. Finally, add the shrimp and cook for another 5 mins (until shrimp is tenderly cooked).
==================================================
DESSERT
TIVERTON HOUSE
COCONUT RUM CREAMS WITH FRUIT
Serves 4
EQUIPMENT: Double boiler
2 mixing bowls
Electric hand mixer
4 wine glasses
INGREDIENTS:
4 large eggs, separated
(reserve whites for other use/like meringues)
1/4 cup brown sugar
1/3 cup unsweetened cream of coconut/
fresh made or canned
5 tablespoons coconut rum
1 lb. fresh fruit, cut into chunks
(use mango, banana or pineapple)
DIRECTIONS:
1) Macerate fruit chunks and 1 tablespoon sugar
and 2 of rum in bowl for 1 hour, covered.
Remove from fridge at least 1 hour before serving.
Divide fruit and juice in bowl amongst 4 wine/stemmed glasses.
2) Fill bottom of double-boiler with water and
bring to a simmer. You can also use a metal bowl set over a pan of simmering water as long as the bowl doesn't touch the water.
3) To top of double boiler or bowl, add egg yolks, coconut cream, rest of coconut rum AND REST OF BROWN SUGAR..
4) With electric mixer, beat mixture at least 12 minutes on high speed -- until the mixture has tripled in volume. Cream is done when mixture
forms a thick ribbon when you lift beaters from bowl.
5) Pour cream over fruit. Serve.
==================================================
SECOND Place in Dessert
VJay
COCONUT RUM BUNDT CAKE WITH POWDERED-SUGAR GLAZE
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla rum
1/2 teaspoon coconut extract
1 1/4 cups unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both vanilla rum and coconut extract. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar, 2 Tablespoons rum and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Makes 12 to 16 servings.
=================================================
Third Place in Dessert seeing we never had much entries
n.c.rootswoman
*Jamaican Ambrosia*
2 cups pineapple
<<<2 cups coconut>>>>
1 cup mango
3 cups chopped cabbage
1 bag mini marshmellows
4 cups fresh whipped cream
1/2 cup almonds for garnish
combine ingredience, add cream and garnish wid almonds. chill for 1/2 hour and enjoy wid spicy entree!
=================================================
i will be contacting all of you shortly, thanks for entering....it was fun
SandiF
Shrimp in Coconut Cream Sauce (My very own original recipe.)
===============================================
Ingredients
1 lb large shrimp, peeled & deveined and pre-cooked
4 med. red-skin potatoes, diced
1/2 cup chopped onions
3 tablespoon oil olive
1 tablespoon curry powder
3 garlic cloves, minced
1/2 cup diced tomatoes
1 cup coconut milk/cream
2 teaspoon paprika
2 stalks scallion, chopped in small pieces
1 teaspoon thyme leaves
2 dried red chilis, chopped finely
1/2 cup walnuts (optional)
Prep
Warm oil on medium heat. Add potatoes and saute over low heat until just barely tender, stirring constantly. Then add onions, and scallion and let that saute until onions are transparent. Add garlic, paprika, parsley and curry powder. Continue to cook over *low* heat for 3 mins, stirring constantly. Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat - stir often, to prevent coconut milk from drying out. Finally, add the shrimp and cook for another 5 mins (until shrimp is tenderly cooked).
==================================================
DESSERT
TIVERTON HOUSE
COCONUT RUM CREAMS WITH FRUIT
Serves 4
EQUIPMENT: Double boiler
2 mixing bowls
Electric hand mixer
4 wine glasses
INGREDIENTS:
4 large eggs, separated
(reserve whites for other use/like meringues)
1/4 cup brown sugar
1/3 cup unsweetened cream of coconut/
fresh made or canned
5 tablespoons coconut rum
1 lb. fresh fruit, cut into chunks
(use mango, banana or pineapple)
DIRECTIONS:
1) Macerate fruit chunks and 1 tablespoon sugar
and 2 of rum in bowl for 1 hour, covered.
Remove from fridge at least 1 hour before serving.
Divide fruit and juice in bowl amongst 4 wine/stemmed glasses.
2) Fill bottom of double-boiler with water and
bring to a simmer. You can also use a metal bowl set over a pan of simmering water as long as the bowl doesn't touch the water.
3) To top of double boiler or bowl, add egg yolks, coconut cream, rest of coconut rum AND REST OF BROWN SUGAR..
4) With electric mixer, beat mixture at least 12 minutes on high speed -- until the mixture has tripled in volume. Cream is done when mixture
forms a thick ribbon when you lift beaters from bowl.
5) Pour cream over fruit. Serve.
==================================================
SECOND Place in Dessert
VJay
COCONUT RUM BUNDT CAKE WITH POWDERED-SUGAR GLAZE
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla rum
1/2 teaspoon coconut extract
1 1/4 cups unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both vanilla rum and coconut extract. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar, 2 Tablespoons rum and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Makes 12 to 16 servings.
=================================================
Third Place in Dessert seeing we never had much entries
n.c.rootswoman
*Jamaican Ambrosia*
2 cups pineapple
<<<2 cups coconut>>>>
1 cup mango
3 cups chopped cabbage
1 bag mini marshmellows
4 cups fresh whipped cream
1/2 cup almonds for garnish
combine ingredience, add cream and garnish wid almonds. chill for 1/2 hour and enjoy wid spicy entree!
=================================================
i will be contacting all of you shortly, thanks for entering....it was fun