Shrimp Run-Down

Executive Chef Donald Beam at the former Plantation Inn counted this as one of his favorite recipes.

2 pounds medium size shrimp
3 pints coconut milk
1 large onion, sliced into rings
1 teaspoon curry powder
1 tomato, diced
1 Scotch bonnet pepper
1 clove garlic
2 ounces butter (for the marinade)
1 ounce white wine
1 ounce Worcestershire Sauce
1 ounce lime juice

Marinate shrimps for three minutes. Boil coconut milk in a thick bottom pot until a custard is formed. Add curry powder, onion rings, tomato, and pepper. Simmer for five minutes and remove from heat. Heat sauté pan and remove shrimps from marinade. Add butter and garlic to sauce pan and when butter is melted add shrimps and sauté until almost cooked. Add the coconut milk to the already sautéing shrimp and let simmer until shrimps are tender. Serve with boiled bananas.