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Whizbang Cafe Calypso Shrimp

Source: Chef Tommy Sanford, Whizbang Cafe

Jumbo shrimp, 6 per person
4 tablespoons butter
1 teaspoon fresh ginger
1 teaspoon chopped garlic
3/4 tablespoon curry paste
1 tablespoon tamarind paste
1/2 cup Coco Lopez
2 tablespoons brown sugar

Saut? garlic and ginger in butter for 1 minute. Add remaining ingredients. Add shrimp; cook until firm and pink in color. Arrange shrimp over rice. Pour over sauce reduction.



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