This time I wanted to prepare “quick” dishes. It’s summer and I’m not in a mood to cook or spend too much time in the kitchen. 🙂 So I searched for some quick and easy Guyanese recipes and found only two that appealed to me. Both dishes turned out to be great and needed to be remembered.
| Guyanese Shrimp Curry |
| These shrimps had such bright, but not overwhelming or dominant, spiciness to them that even my husband did not complain (usually he doesn’t like spicy food).The original recipe contains some ingredients that are not readily available in my nearby supermarket, so I had to make some substitutions. Here is the modified recipe.
Ingredients 1 lb raw shrimps Directions Marinate shrimp in lime juice and 1/2 tbsp curry powder. Heat the oil in a skillet and fry the onions and garlic along with bay leaves until onions become translucent but not brown. Add the turmeric, curry powder and the mix of cumin and coriander and fry for a minute, then add 1/2 cup of water or coconut milk to keep from burning. Add shrimp and grated coconut, salt and pepper. Fry for a few more minutes. Add coconut milk, stir and cover the pot. Boil on medium heat until shrimp is cooked, about 5 minutes. Serve hot over rice.  Shrimp Curry |
| Guyanese Coconut Buns |
| We really enjoyed them. They were sweet, soft and delicate. I think the base of the batter for this recipe closely resembles the scone type of batter but sweeter and wetter. Coconut flakes add exotic flavor so they are no longer recognizable as scones.Ingredients
2 cups all-purpose flour Directions Preheat the oven to 350F (about 175C). In a large bowl, stir together dry ingredients: flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or by hand until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend (do not overmix). Form 2 inch balls and place them onto ungreased cookie sheets. Bake for 20 minutes in the preheated oven, or until golden brown.  Coconut Buns |