- 12 cilantro biscuits
- 24 peeled and deveined medium shrimp (about 1 1/2 pound)
- 1 tablespoon Emeril's Creole Seasoning
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 2 tablespoons minced garlic
- 2 cups Shrimp Stock
- 1 teaspoon salt
- 6 turns freshly ground black pepper
- 1/2 cup chopped green onions
- 1/4 cup heavy cream
- 1/2 cup shredded coconut, toasted
- Prepare the cilantro biscuits, and keep warm.
- Sprinkle the shrimp with the Creole Seasoning and 2 teaspoons of the curry powder and use your hands to coat thoroughly.
- 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.
- 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.
- 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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