Instructions

Prepare the cilantro biscuits, and keep warm.
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Sprinkle the shrimp with the Creole Seasoning and 2 teaspoons of the curry powder and use your hands to coat thoroughly.
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Heat the oil in a large skillet over high heat. Add the shrimp and sear for 1 minute each side. Add the onions and garlic and stir-fry for 30 seconds.
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Add the stock, the remaining 4 teaspoons curry powder, salt, and pepper and bring to a simmer. Remove the shrimp. Fold the green onions into the sauce and whisk in the cream. Fold in the coconut and simmer for 2 minutes. Makes 1 1/2 cups sauce.
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To serve, arrange 6 shrimp on each of 4 plates and nap with a generous 1/3 cup of the sauce. Arrange 3 biscuits on each serving.
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Yield: 4 brunch servings