Print Recipe

Whizbang Cafe Calypso Shrimp



  • 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


  1. Sauté garlic and ginger in butter for 1 minute.
  2. Add remaining ingredients.
  3. Add shrimp; cook until firm and pink in color.
  4. Arrange shrimp over rice.
  5. Pour over sauce reduction.

Source: Chef Tommy Sanford, Whizbang Cafe

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