Coconut Curry Shrimp, Strawberry Hill

2 tablespoons olive oil
8 extra large or jumbo shrimp, peeled and deveined with the tail section left on
Coarse salt and freshly ground pepper, to taste
1 tablespoon very thinly sliced basil
1/4 Scotch bonnet pepper, seeded and julienne
2 cloves garlic, finely chopped
1/2 small onion, chopped
1/4 dry white wine
2 tablespoons curry sauce (recipe follows)
1/2 cup unsweetened coconut milk
1 coconut, halved
1 1/2 cups cooked white rice
Plantain chips, for garnish (optional)

Heat olive oil in a large skillet over high heat. Add the shrimp, and season with salt and pepper. Cook until golden brown (one to two minutes). Add the basil, Scotch bonnet, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add the wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon (three to five minutes).

Place 3/4 cup of rice in each coconut half. Place four shrimp on the rice, and top with coconut curry sauce. Garnish with fried plantains and fried ginger. Serve immediately.

Serves two as first course.

Curry Sauce, Strawberry Hill

1/2 cup vegetable oil
2 tablespoons curry powder
1 large onion, chopped
1 clove garlic, finely chopped
1 green bell pepper, seeded and finely chopped
1 scallion, trimmed and finely chopped
1 sprig thyme
6 ounces unsweetened coconut milk

Heat the oil in a small, heavy-bottom saucepan over low heat. Add curry powder, and cook for three minutes, stirring constantly. Add onion, garlic, bell pepper, scallion, and sprig of thyme. Cook until vegetables are soft (three to five minutes). Add three cups water, and simmer over low heat for one hour. Add the coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon (eight to ten minutes more). May be stored, covered, in refrigerator for up to one week.

Makes 3/4 cup.

Recipe: Dasheen Gnocchi, Strawberry Hill

1 pound dasheen, peeled and cut into 2- to 3-inch pieces
1 pound sweet potatoes, peeled and cut into 2- to 3-inch pieces
Coarse salt, for boiling water and to taste
2 teaspoons olive oil
2 tablespoons basil, very thinly sliced
1 teaspoon minced garlic
1/4 cup dry white wine
1 cup finely chopped tomatoes
1/2 cup marinara sauce (recipe follows)
Freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon freshly grated nutmeg
1 cup all-purpose flour
Grated Parmesan, for garnish

Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer until fork tender (about 30 minutes). Meanwhile, heat olive oil in a large skillet. Add basil and garlic, and cook one to two minutes. Remove skillet from heat, and add white wine and tomatoes. Simmer about one minute. Stir in Marinara sauce; season with salt and pepper, and keep warm.

Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and pass through a ricer into a large bowl. Add eggs and nutmeg; season with salt and pepper, and stir to combine. Slowly add flour, stirring until fully incorporated.

Using two wet teaspoons, dip out a rounded spoonful of the gnocchi mixture. Transfer the spoon to your left hand with the gnocchi mixture; place the other spoon on top of the gnocchi mixture, and smooth with the bottom of the other wet spoon. Then slide the second spoon under the gnocchi to release it into the boiling water. Cook until the gnocchi rise to the top and float (about five minutes). Drain, and add to skillet with Marinara Sauce, tossing to coat. Serve with grated Parmesan.

Serves two as first course.

Marinara Sauce, Strawberry Hill

1/2 cup olive oil
1/4 cup chopped onion
4 cloves garlic, minced
1 tablespoon chopped basil
1/4 cup white wine
4 pounds tomatoes, diced
1 tablespoon light-brown sugar

Heat olive oil in a medium saucepan over medium heat. Add onion, garlic, and basil. Cook until onions are translucent (three to four minutes). Remove pan from heat, and add white wine. Return to heat, and add tomatoes and brown sugar. Reduce heat to medium-low and simmer until thick (one to one and a half minutes).

Heat olive oil in a medium saucepan over medium heat.