Caribbean Shrimp Curry With Coco Lopez

• medium shrimp (peeled and deveined)↗2 lbs
• onion, finely chopped↗1 cup
• butter↗1⁄4 cup
• flour↗1⁄4 cup
• cream of coconut (Coco Lopez)3⁄4 cup
• half-and-half↗2 1⁄2 cups
• curry powder (or more to suit your taste)↗1 tablespoon
• salt↗1 teaspoon
• fresh ginger, finely grated↗1⁄2 teaspoon
• fresh lemon juice↗1⁄4 cup
• cilantro↗

  to garnish (optional)

• chopped macadamia nuts

  to garnish (optional)

• hot cooked rice

Step-by-step instructions

1. 1

   In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.