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- Preparing Time: 1 hour and 27 minutes
- Total Time: -
- Served Person: 10
- salt to taste
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 2 tablespoons lime juice
- 2 teaspoons ground coriander
- 2 tablespoons curry powder
- 1/4 cup diced celery
- 1 cup unsweetened shredded coconut
- 3 cups cooked white rice
- 2 cups diced carrots
- 1/4 cup minced fresh ginger
- 3 cloves garlic, minced
- 2 pounds large shrimp, peeled and deveined
- 1 bunch fresh cilantro, chopped
- 1 1/2 cups diced spanish onion
- 1 1/2 cups diced red bell pepper
- 12 cups clam juice
- 1 (16 ounce) can diced tomatoes, drained
- 1 pound okra, sliced
- 1 (16 ounce) can coconut milk
- Carbohydrate 35.2
- Cholesterol 147
- Fat 19.3
- Protein 21.3
- Sodium 904
- Calories 388 calories;
Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper. Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes. Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.
