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April 09, 2015

Caribbean Cuisine Week recipe: Curry shrimp in coconut milk

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04082015_CurryShrimp Kaitlin Lunny/ICanCookThat.org

Curry shrimp in coconut milk served over coconut rice

A number of Philadelphia restaurants are participating in Caribbean Cuisine Week (CCW) from Wednesday to Friday to raise funds to send more than 700 high-school athletes from Trinidad, Jamaica, St. Vincent, the Bahamas and Grenada to the 2015 Penn Relays.

Hosted by the Young Caribbean Professional Network, CCW partners with local restaurants to offer Caribbean-inspired meals and specials. Five percent of the proceeds go toward bringing the students to Philadelphia for the largest track-and-field meet in the United States.

Among the participating eateries are 48th Street Grille, The Jerk Pit and Mixto.

Local food blogger Kaitlin Lunny attended a preview of some of 48th Street Grille's offerings. On her blog, I Can Cook That, Lunny highlights some of the Jamaican-inspired menu items.

If you can't make it to one of the restaurants for CCW, you can try Lunny's recipe for curry shrimp in coconut milk served over coconut rice, adapted from a recipe she received from CCW. 

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I am happy I made the coconut rice as well to absorb some of this yummy sauce! Wouldn’t want to let that go to waste!

The meal takes 30 minutes to prepare and serves four.

Reservations at participating restaurants are recommended. CCW also accepts donations on its website.

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