Point Cruz Tiger Shrimp and Papaya in a Peanut, Garlic and Coconut Sauce

Name: Point Cruz Tiger Shrimp and Papaya in a Peanut, Garlic and Coconut Sauce
Ingredients: 12 tiger shrimp (sometimes called tiger prawns, about 5-8 count per pound); 12 tiger shrimp (sometimes called tiger prawns, about 5-8 count per pound); 1 tablespoon of peanut butter; shrimp stock from Step 1; 1½ tablespoons of low sodium soy sauce; 5 cloves of garlic, smashed, peeled and minced; 1 teaspoon of curry powder; 3 tablespoons of peanut oil; 1-inch piece of fresh ginger-root, peeled and minced; 3 green onions, both white and green, sliced into ½-inch-long sections; 2 cups of firm, ripe papaya, peeled, seeded and cut into ¾-inch cubes; ¼ cup of coconut cream; 2 teaspoons of coriander leaves, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Down at the Point Cruz Yacht Club in Honiara, Jeff is known as the “shrimp man,” not for his stature (which is husky), but because he breeds tiger shrimp. They are handsome monsters, 5 count per pound. He recounts that his business really took off when the Thai supply of tiger shrimp shrank because of pollution problems.

When he was younger, Jeff was a surfer. Story goes that he tried to persuade a light plane pilot in the Solomons to give him a tow

Ingredients

Fish course
Pescatarian

Ingredients

Method