Coco Crevettes: Shrimp or Prawns in Coconut Milk #Food of the World

Madagascar is an island off of the coast of Southern Africa. It is famous for it’s rich diversity of animal species that are not found in other places. 

When I think of Madagascar I think of Lemurs. The nocturnal primate that Madagascarians always considered devils. Their is something a little frightening about their looks. 

I never gave much thought to the food of this unusual island, but it is quiet interesting…having been influenced by Africa and Southeast Asia. 

Coco Crevette is a common dish using seafood such as prawns, I used shrimp… coconut milk and curry to make a comforting stew that is terrific eaten over rice. 

Coco Crevettes (Prawns/Shrimp in Coconut Milk)

by Diane Balch
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: soup/stew entree gluten-free shrimp coconut milk African
Ingredients (4 to 6 servings)
  • 3 tablespoons of unsalted butter
  • 1 pound peeled deveined raw medium shrimp
  • 1 small onion chopped
  • 1 large green chili medium heat
  • 1 tablespoon of tomato paste
  • 1 tablespoon of curry powder
  • 1 13.5 ounce can of unsweetened coconut milk
  • 1 teaspoon grated ginger
  • 1 garlic clove minced
  • salt and pepper to taste
  • garnish: fresh chopped cilantro leaves
1 )Whisk: coconut milk, tomato paste, ginger, and curry powder together with a little salt and pepper.
2) In a large skillet on medium high heat melt butter. Salt all ingredients as you add them to the skillet.
3) Saute onions and garlic until limp. Do not brown the garlic.
4) Add shrimp cook until opaque.
5) Pour coconut milk mixture over shrimp and mix heating until warmed through.
Garnish with fresh cilantro leaves
Serve over rice or noodles.

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