SEAFOOD: Maui Shrimp

By Paca

We had this in Hawaii and this is my rendition.
It was served in a halved papaya.
I have seved it on a bed of spinach with either papaya, mango or mandarin orange slices and shrimp on top.

Ingredients

• 1 lb. shrimp
• 1/4 cup oil
• 3-4 cloves minced garlic
• 2 TBS butter
• 2 tsp curry
• 4 TBS fruit chutney or ginger preserves
• 1 can coconut milk

Details

Servings 4

Preparation

Step 1

Marinate shrimp in oil and garlic for several hours.
Pour shrimp and marinade into a hot skillet and saute until shrimp turn pink.
Stir in the butter and curry and toss with the shrimp.
Stir in the chutney and then the coconut milk.
Continue cooking until coconut milk is heated through.
Good over rice
or fill cavity of a papaya.