It’s Secret Recipe Club time again and after missing last month because we were away for a few weeks on a transatlantic cruise, it’s great to be back! This month I was assigned the Chef & the Lucky Wife’s blog, The Saturday Evening Pot. As always I was excited to get my assignment and as usual, it was terribly difficult to pick a recipe to make and feature. In the end it came down to Maisie and my wanting to make a meal that she would eat and love. Maisie adores shrimp and rice so the Chef’s Paradise Shrimp over Jasmine Rice had all the makings of a meal that we all would enjoy and it was Maisie “safe”, no wheat, egg or dairy.
I did of course make a few little changes to the Chef’s recipe because when do I ever make a recipe as written? First off I changed the rice from Jasmine Rice to Saffron rice, just because that’s what Maisie requested. In the Chef’s recipe he uses mango juice and mandarin oranges but I had some fresh mangoes in the house so I skipped the mandarin oranges and just used the fresh mango in its place. I also decided to add a bit more spice to the recipe by upping the allspice and adding some hot Jamaican curry powder. My final little ingredient change was that I used cilantro instead of parsley, because that’s what I had in the house, and I added a bit of toasted unsweetened coconut as a garnish.
The meal was loved by all of us and even using the hot Jamaican curry powder, there was just the slightest kick, not too spicy for even Maisie. For something even less spicy use regular Jamaican curry powder or, check out the original recipe over on the Chef & Lucky Wife’s blog.
- 1 1/2 pounds large shrimp, raw, peeled and de-veined
- 2 TBS. olive oil
- 1/8 cup finely minced onion
- 1 14-ounce can lite coconut milk
- 1 1/2 cups 100% pure mango juice
- 1/2 tsp. allspice
- 1 tsp. hot Jamaican curry powder (can substitute mild but use Jamaican curry powder)
- 1/8 tsp. fresh ground black pepper
- sea salt to taste
- 1 package Saffron rice, uncooked
- 2 TBS. unsweetened coconut, toasted
- 1 mango, diced
- (to garnish) cilantro, chopped
Cook rice according to package directions and set aside.
Peel and de-vein (if necessary) shrimp, keep cool, and set aside. Heat a 10-inch covered, deep skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion and sauté lightly, until the onion is softened but not browned. Add the allspice & curry powder and continue cooking for approximately one minute, stirring continuously, until fragrant. Turn heat to low and add the coconut milk, mango juice, pepper & salt. Stir to blend well and bring the poaching mixture to a simmer.
Add the raw shrimp to the poaching liquid, cover tightly and immediately remove from the heat. Allow the shrimp to poach for 15 minutes, until cooked through. Once the shrimp is cooked, remove the shrimp from the poaching liquid, cover and set aside. Turn the heat to high and allow the poaching liquid to reach a boil. Stirring constantly, reduce the poaching liquid until it thickly covers the back of a spoon. Add the shrimp back into the thickened poaching liquid and quickly toss to coat the shrimp.
Portion the rice onto 4 plates and top with the shrimp. Add the thickened poaching liquid, diced mango, cilantro & toasted coconut.
My previous Secret Recipe Club Recipe Posts:
Laura Goodenough’s Apple Coffee Cake
Loaded Potato Soup
Lemon Almond Biscotti
Thai Peanut Noodles with Chicken
Baked Buffalo Chicken Wings
Fried Green Tomatoes
Chicken Satay Noodle Salad
Double Chocolate Mousse Cake
Fruit, Nut & Poppy Seed Chicken Salad
Health(ier) Peanut Brittle
Crunchy Fudgy Heart Bites
Texas Chicken with Lime Butter
Pork Belly Soup with Collard Greens
Thin Mint Irish Coffee
Levain Chocolate Chip Walnut Cookies
Cilantro Lime Chicken
Home Style Chicken Curry