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    You are in: Home / Quick-and-easy / Calypso Shrimp Recipe
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    Calypso Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Gingerbear's Note:

    Whizbang Cafe - owner Tommy Sanford, chef Gary Smith

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    Units: US | Metric


    1. 1
      Saute garlic and ginger in butter for one minute, add remaining ingredients.
    2. 2
      Add shrimp cook till firm and pink in color.
    3. 3
      Arrange shrimp over rice pour over sauce reduction.
    4. 4

    Ratings & Reviews:

    • on March 02, 2004


      Delicous way to prepare shrimp but I also made a few minor changes. I didn't have any curry paste so just used the same amount of curry powder and I didn't have any Coco Lopez so used the same amount of Coconut Milk. Thanks for sharing this keeper which we will be having again soon.

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    • on March 14, 2003


      first, lets establish that coco lopez is not a liquor, it is a sweetened thick coconut mix in a can used to make pina coladas. i didn't have tamarind paste but i had tamarind necter so i thought i'd boil it down to thicken. i also threw in some coconut rum in case that was supposed to be used. in the end i had alot of sauce so i added half a pound of scallops. the sauce had a nice sweet/hot flavor and i have plenty left which i think will taste great over chicken.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Calypso Shrimp

    Serving Size: 1 (98 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.8
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 13.2 g
    Cholesterol 94.8 mg
    Sodium 190.4 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 0.9 g
    Sugars 10.0 g
    Protein 8.1 g

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