(WSVN) - Here’s a chance for you to create some classic Caribbean vibes for dinner this week. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Christian Dominique
The Restaurant: Manjay, Doral
The Dish: Coco Loco Shrimp

6 oz. epis-marinated shrimp
2 cans of coconut milk
6 oz curry spice
vegetable oil
1 tbsp. agave

Creole Sauce (optional):
12 Roma tomatoes
4 oz. tomato paste
3 oz epis
1 white onion
1 qt. water
2 oz. honey
1/2 oz. salt
1/2 oz. jerk spice
1/2 complete seasoning

Method of Preparation:

  • Over medium heat, toast curry powder for a minute (do not burn), then add epis and vegetable oil. Allow to cook for a minute before adding coconut milk. Allow to reduce, sauce will turn a yellow-ish color. Stir in agave. The sauce is finished when thickened.
  • Creole sauce: in a medium pot, saute epis and onion until translucent. Add chopped tomato and simmer for 20 minutes. Add tomato paste and stew for 5 minutes more then blend with an immersion blender. Add water and seasonings and simmer for 5 minutes.
  • For shrimp, saute on both sides until done – about two minutes. Pour in curry sauce and a couple of spoonfuls of creole sauce and stir.

To Plate:

Serve shrimp over rice, pour extra curry sauce over shrimp.

(located in Gateway Plaza)
2000 NW 87th Ave., #3
Doral, FL 33172

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