Cajun French: le coco (lu kō-kō) – coconut
Cajun…Curry…maybe not exactly but Cajuns are adaptable and we are always using interesting ingredients.
The interesting ingredient was Coconut Cream. We use coconut milk but had never tried cream and could not resist. Curry naturally followed along with cashews and turmeric and then came the rest of the ingredients. The results were amazing. The only thing we would change or John would change is using the entire can of coconut cream so there would be more sopping sauce.
Mais C’est Bon!
Enjoy!!
Ingredients:
2 Tbl avocado oil
12 med mushrooms quartered
1 onion halved and sliced
½ each – red, orange, and purple bell pepper
¾ # fingerling potatoes
1# sm shrimp, cooked and peeled
7 oz coconut cream
1 tsp curry powder
½ tsp turmeric
Salt
Cajun Seasoning
¼ cup chopped cashews – roasted and salted
Boil potatoes to tender and set aside to cool
Once cooled cut in about 1” pieces
Heat 1 Tbl avocado oil to medium in a cast iron skillet
Sauté mushrooms to just tender
Remove from skillet and set aside
Heat 1 Tbl avocado oil to medium in a cast iron skillet
Sauté onions and peppers until tender
Add curry powder and turmeric mixing well
Turn heat to low
Add shrimp and mushrooms and combine
Add boiled cut potatoes and combine
Add coconut cream blending well
Season to taste
Serve in individual bowls
Top with chopped cashews
Have warmed Naan for sopping…
