MADAGASCAR: Shrimp with Coconut Curry (Coco Crevettes) and Tomato-Stuffed Avocado (Malagasy Lasary Avocat)

The French occupied Madagascar from 1896 until 1960, thus many Malagasy dishes have French influences. While any shrimp can be used for this recipe, those indigenous of the waters around Madagascar tend to be larger than their northern counterparts and served with both their tails and heads on, thus I opted for the largest size, tail-on shrimp at my local market.

Shrimp with Coconut Curry (Coco Crevettes)

1½ cups white rice

2 lbs large shrimp, ideally tail on

2 tablespoons butter

1 medium yellow onion

1 clove garlic

1-3 Thai chili peppers or hot pepper of your choice, to taste

1 tablespoon grated ginger

2 tablespoons tomato paste 1 cup diced fresh tomato

½ teaspoon curry powder (Indian is closest)

1 lemon

1 teaspoon brown sugar

1 can (~13.5 oz) unsweetened coconut milk

salt and pepper, to taste

¼ cup chopped fresh parsley

1. Cook the rice according to directions.

2. Melt the butter in a large, heavy bottomed saucepan. Diced the onion and add to the melted butter. and sauté over medium, low heat, adding a splash of water if onions start to stick.

3. While the onion is cooking, mince the garlic and chilis together. Once the onions are translucent, and the minced garlic and chili and the grated ginger to the pan. Sauté for one minute.

4. Add the tomatoes, tomato paste, and curry powder, stirring well to mix. Zest the lemon into the saucepan, then cut it in half and squeeze the juice into the pan. Add in the coconut milk and brown sugar. Stir again and simmer until thickened, about 5 minutes.

5. Peel and devein the shrimp, leaving the tail shell on. Add the shrimp and cook until they are opaque and lightly curled.

6. Stir in the parsley before serving.

7. Serve over the cooked rice.

Tomato-Stuffed Avocado (Malagasy Lasary Avocat)

2 large avocados

1 green onion

1 large tomato, such as a beefsteak

3 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon white vinegar

salt and pepper, to taste

1. Cut the avocados in half lengthwise and remove the pits.

2. Thinly slice the green onion. Chop the tomato. Mix together with the oil, lemon juice, vinegar, salt, and pepper.

3. Put each avocado half on a plate and evenly distribute the chopped onions and tomato, spooning the juice over the avocado halves. Serve,

#shrimp #coconutcurry #avocado #madagascar

FUN FACTS:

• About 92% of the island's mammals, 89% of its plant species, and 95% of Madagascar's reptiles are native to Madagascar, and 5% of the island's plants and animals can be found only in Madagascar.

• Humans have lived in Madagascar only for about 1,300 years.

• Madagascar was referred to as “the island of pirates” on maps during the 1700s, because so many pirates sheltered on the island.