Bring a taste of Elvi’s Kitchen to your home with their famous Coconut Shrimp Curry!
Once shuttered during the pandemic, you can bring a taste of Elvi’s Kitchen home by making their famous Coconut Shrimp Curry! For those of you not familiar, Elvi’s Kitchen has been the must-visit, five-star restaurant on Ambergris Caye for over 40 years. Renowned for its inviting atmosphere, sandy floor and authentic menu, Elvi’s Kitchen closed their doors early-on in the pandemic for the protection of its staff and customers. Thousands of Belizeans quarantined given the national state of emergency, which has also brought along it’s own stressors. Many at home are now turning to cooking not only for sustenance, but for comfort and entertainment too.
Sharing food and food-experiences can help to create a sense of community while being self-isolated. Stress-relief may manifest differently for everyone, but cooking a shared favorite can form new bonds. Food is powerful. Executive Chef and proud San Pedrana Jennie Staines says, “This pandemic has turned our normal upside down. But with the unity of our community, we will overcome”. She reiterates, “Please, stay home and stay safe.” Below, you’ll find Chef Jennie’s favorite recipe, Coconut Curry Shrimp, from Flavors of Belize: The Cookbook. For those on Ambergris Caye or planning a visit to San Pedro Town, be sure to stop into Elvi’s Kitchen — now open!
Photo Credit: Photos by Oli
- 1 pound shrimp, peeled, deveined
- Salt, to taste
- 1 teaspoon freshly ground black pepper
- ¼ cup coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup onion, diced
- ¼ cup green bell pepper, deseeded, diced
- ½ cup tomatoes, deseeded, diced
- 6 cardamom pods, crushed
- 3 tablespoons curry powder
- 2 teaspoons creole pepper sauce
- 2 cups seafood or chicken stock
- 2 cups coconut milk
- 2 tablespoons fresh cilantro, chopped
Season shrimp with salt and pepper. Heat coconut oil in cast-iron pot or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder and creole pepper sauce; stir well. Add shrimp, sauté for 5 minutes and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut white rice and complement with fried ripe plantains.
Locally served with mango chutney; recipe available in the Flavors of Belize Cookbook.