Bahamian Spinners with Coconut Curry Shrimp

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Let it rest for 10 minutes.
3. 3.
   Roll out the dough into a thin sheet and cut it into long strips, about 1/2 inch wide.
4. 4.
   In a separate bowl, combine the shrimp, curry powder, paprika, turmeric, cayenne pepper (if using), salt, and pepper. Let it marinate for 15 minutes.
5. 5.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
6. 6.
   Add the marinated shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
7. 7.
   Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and pepper if needed.
8. 8.
   Meanwhile, bring a pot of salted water to a boil. Drop the spinners into the boiling water and cook until they float to the surface, about 3-4 minutes. Drain well.
9. 9.
   Serve the spinners on a plate and top with the coconut curry shrimp. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before marinating to remove any gritty texture.

Tips & Tricks

• If you prefer a milder curry flavor, reduce the amount of curry powder.
• For an extra kick of heat, add chopped scotch bonnet pepper to the curry sauce.
• Serve with a side of Bahamian peas and rice for a complete meal.
• Freshly squeezed lime juice adds a tangy twist to the dish.
• Feel free to add vegetables like bell peppers or peas to the curry sauce for added color and nutrition.

Serving advice

Serve the Bahamian Spinners with Coconut Curry Shrimp hot, garnished with fresh cilantro or parsley. Accompany it with a side of Bahamian peas and rice for a satisfying meal.

Presentation advice

Arrange the spinners on a plate, forming a nest-like shape, and place the coconut curry shrimp in the center. Drizzle some of the curry sauce over the spinners and garnish with fresh herbs for an appealing presentation.