Coconut Shrimp Spaghetti – Grace Foods Creative Cooking Chef Series

This delectable meal of shrimp in coconut milk and spaghetti will leave your mouth watering. Executive Chef Karl Thomas shows Mazie how he makes this happen.

Grace kitchens presents creative cooking in this series we showcase the talents of some of our favorite shifts as they demonstrate how to prepare some of their favorite dishes and now here is today’s host welcome to creative cooking this month we are highlighting the versatility of coconut milk it saves

Time and also adds extra flavor to many dishes joining us in today’s program is executive chef Carl Thomas and he’ll be demonstrating a delectable dish using grease coconut milk the dishes coconut shrimp spaghetti welcome chefs down was very happy to have you on the program

Good to be here busy the last time your hair you are just graduated as an executive chef from the CIA program that’s a Culinary Institute of America and your based on the runway be Heart Academy yes here you’re young um you’ve moved into the city yes yes sir I’ve

Gotta come back or no I’m presently at the University of Technology Allianz restaurant I’m the chef technologist in charge of the restaurant and I also assisted classes with the School of Hospitality and tourism which includes garma J and Alec are tell us about the dish you’re making first well today as

You said we’re doing a shrimp spaghetti I would coconut milk right it’s also to show the versatility of or local product which is the coconut yes right and to try another start item instead of having the rice or potato yeah and pasta is very quick to prepare

All very easy kid miniature yes very quick now I’ll start to prepare the shrimp and coconut spaghetti I’ll start first by cooking a bit of pasta even though I have some prepared already the water is not boiling I’ll add grace vegetable oil and this prevents the pasta from

Sticking to itself needs a little bit of salt also because we need to cook with enough flavor and apart regrettably let’s move this around to allow the pasta to soften and to fall into the pot on the other burner here we have more grace editable oil I’ll just

Move this aside to allow it to continue cook mineral that is heating up a little bit more oil on our shrimp that has been cleaned wash and deveined a little bit more salt and some grace black pepper if you stir this around to ensure that all of the shrimp is covered properly all

Right and oil isn’t already let our shrimp because you’ll be using other ingredients in this dish we don’t need to go ahead and cook the shrimp all the way so just about half the way done is okay you don’t want to simply get to top so I

Have to ensure that at this point no we add some onions some carrots stop-in julienned some peppers and all this is vegetable stand on about the color of the dish and also to enhance the taste of it one other other important ingredients that we need to add is a

Little bit of scotch bonnet pepper because the Jamaican dish we need to have a little bit of kick or spiced what’s going on and it complements the coconut milk very well little bit of garlic also at this point in time we deglaze the pan with a little bit of white wine why we

Deglaze the pan because during preparation a lot of seasonings are fond as you call it in the culinary world is formed in the bottom of the pattern we need to lift off all of those flavor to ensure that it complemented this well the load is to reduce a little bit and

Then we’ll add grease coconut milk right and still we need to adjust the flavor this so we add a little bit more salt because we have a lot of liquid in it so we need to ensure that the liquid itself applies the flavour to complement the dish some more pepper

Here’s a pasta that already prepared without this no to the dish both to heat the pasta and also to allow the pasta to absorb all the flavor that is already not in the pot both shrimp the coconut milk and also the scotch bonnet pepper the more the pasta reduces is sorry the

More the sauce reduces it allows the coconut milk to thicken and allow the sauce to coat the pasta itself under coat the vegetables and also the shrimp before I actually present the dish I’ll be adding some julienne tomatoes to it to help to enhance the color of the dish

And also we garnishing it with a little bit of fresh herb and here be using some dill ideal is a herb that goes well with seafood but at bay a snapper shrimp scallop Lobster whatever the case might be it’s a good complement for seafood dishes and

Represent it in a bowl cut we need to ensure that the pasta actually get some height from digit self put some peppers over the top of it some sorry tomatoes let me garnish it fresh herb do you have it shrimp and coconut spaghetti hi chef hello again Lizzy the color scheme you

Have here really is next unknown and chef we just can’t overemphasize the importance of not overcooking foods yes yes many times I think I’m Jamaica and I used to if it doesn’t look dark it’s not cooked right so yes it’s nice to have nice and moist product to heat

You’ll enjoy it more certain and this is a quick and easy meal I hear that every family member will enjoy yes and you does necessary after you shrimp there’s chicken there’s fish there’s beef anything that you like definitely that’s for sure in this dish Oh dose thank you everyone happy

Can I invite you to come again yes definitely it’s my picture okay welcome back here’s another food and kitchen tip from green you and that’s our show for today thanks for joining us remember you may write email or phone us for this and other recipes we’d love to hear from you

Till next time thanks for watching this is chef season on creative cooking and we hope you enjoyed today’s show join us every Monday morning at 735 as we showcase the talents of some of our favorite chips demonstrating some of their favorite dishes here on smile’ Jamaica it’s morning time chef season continues

Next Monday morning on creative cooking 735 on TV J and with a repeat at 250 p.m. every Sunday afternoon don’t miss it