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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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
      Enjoy!

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    Ratings & Reviews:

    • on March 02, 2004

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2003

      45

      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

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    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
    69%
    Total Fat 18.5 g
    28%
    Saturated Fat 13.2 g
    66%
    Cholesterol 94.8 mg
    31%
    Sodium 190.4 mg
    7%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 10.0 g
    40%
    Protein 8.1 g
    16%

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