Curried Shrimp with Mangoes and Okra served with White Grits

Ingredients:

16-20 shrimp, peeled and deveined

2 oz diced mangoes

2 whole cleaned and sliced okra

2 tbsp chopped shallots or escallions

1 tbsp chopped garlic

1 tbsp fine diced carrots

1oz corn oil

2 tbsp curry powder

14 oz coconut milk

4 slices Scotch bonnet peppers

Salt & pepper to taste

Method:

Method:

Add 1tbsp of oil to a hot sauté pan and cook shrimp for 30 seconds and remove from pan.

Add oil, onions, garlic, and carrots, and sauté until limp in texture.

Add curry powder and stir for about two minutes until lightly brown in colour.

Add coconut milk, okra, diced mangoes, and Scotch bonnet peppers cooking slowly till sauce is flavourful, with a smooth consistency.

Add shrimp, salt and pepper to taste.

Allow shrimps to cook until soft to the touch and the sauce reduces.

White Polenta

Ingredients:

Ingredients:

3 oz white grits

5 oz vegetable stock

3 oz coconut milk

Method:

Method:

Heat vegetable stock to simmer, add grits and stir still thick in texture for tree minutes.

Add coconut milk, cook for two minute, pour in flat pan and allow for cooling. Cut into desired shape from pan and serve with curried shrimp.