1 lb. Jumbo Shrimp
1 small Papaya
1 can Coconut Milk
1 tsp. Peach Jam
Shrimp Seasoning:
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/2 tsp. Chinese five spice
1/4 tsp. curry powder
1/4 tsp. cayenne
Extra Virgin Olive Oil
Ground Salt and Pepper
Prep shrimp.
Coat shrimp in seasoning mixture and butterfly.
Drizzle with Extra Virgin Olive Oil and toss.
Cover and refrigerate.
Bring coconut milk to simmer.
Add mashed papaya and peach jam to coconut milk.
Simmer to reduction and consistency of thick pudding.
Approximately 20 minutes.
Keep on low and start cooking shrimp.
Heat pan to medium heat.
Place shrimp in pan.
Cook evenly - approximately 2 minutes on each side.
