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Chicken & Shrimp in Caribbean Coconut Curry Sauce
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Serving Size -
8
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Prepared By -
Sheri
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Recipe Rating
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8 Boneless Skinless Chicken Breasts |
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1 1/2 Lb Medium to Large Shrimp |
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2 Cups Canned Cream of coconut (such as Coco Lopez) |
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1 1/2 Cups Fresh Lime Juice |
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9 Tsp. Minced Green Onions |
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1 1/2 tsp. Cayenne Pepper |
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Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.) Next place chicken breast and peeled shrimp into separate bowls and add 1/4 of the sauce in each bowl and let marinate for 2-3 hours. Set remaining 1/2 of the sauce aside to serve over cooked chicken & shrimp at the table. Remove chicken and shrimp and place on grill. Brush with sauce used in marinating the chicken and shrimp during grilling. Serve chicken and shrimp with the 1/2 sauce that was set aside earlier. |
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