Remember when I went to the Beaches Resort in Turks & Caicos back in October? As part of the trip, we could choose an excursion that would help us learn more about the Resort. You can see from the above photograph what I chose. Food!
I was invited to go behind the scenes to learn the secrets of Beaches' recipe for Curried Seafood and Conch Ceviche. First, I have to tell you, we had just attended an incredible breakfast to learn about the Sandals Foundation, a non-profit that is the philanthropic arm of Sandals Resorts International.
The Sandals Foundation seeks to help fulfill the promise of the Caribbean Community through investment in sustainable projects in education; environment and communication which improve people's lives and preserve our natural surroundings.
As #BeachesMoms attending the very first Social Media in the Sand conference, we were thrilled to participate in giving back to this wonderful community by packing with a purpose. We all filled bags and backpacks with school supplies and presented them to the foundation at breakfast. It felt great to know we were making a difference in the lives of this incredible community.
So, as I was saying, I had just eaten. A lot. How could it be that the aroma of this curry was making me hungry? When you visit the Beaches or Sandals Resorts, you'll find out for yourself that eating is just part of the experience! With 20 (yes, 20!) International restaurants on property at Beaches Turks & Caicos, the toughest decision was where to eat next!
Try your hand at making this wonderful Curry Seafood in your kitchen, but I have to tell you, there is something about eating it with your toes in the sand that's pretty hard to recreate at home!
• 1 tablespoon curry powder
• 2 ½ cups canned unsweetened coconut milk
• 1 ½ cups fish stock
• ½ pound uncooked shrimp, peeled, deveined
• ½ pound sea scallops
• 1 pound mussels, scrubbed
• 1 pound conch dice
• ½ cup chopped fresh onion
• ½ cup chopped fresh green onion
• 2 cloves garlic
• 2 tablespoons fresh lime juice
• 2 tablespoons turmeric
• Salt & pepper to taste
Place onions, garlic curry and turmeric in large pot with small olive oil, let seasoning sweat for a minute then add in ½ cup coconut milk.
Bring to boil; boil 1 minute. Stir in remaining and 1 cup fish stock.
Add shrimp conch, and scallops. Top with mussels.
Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels if any, add lime juice, if desired. Season with salt and pepper and serve over Caribbean Rice and Peas.
A printable version is below. Enjoy!
Mouthwatering Curried Seafood from Beaches Resorts #BeachesMoms
- • 1 tablespoon curry powder
- • 2 ½ cups canned unsweetened coconut milk
- • 1 ½ cups fish stock
- • ½ pound uncooked shrimp peeled, deveined
- • ½ pound sea scallops
- • 1 pound mussels scrubbed
- • 1 pound conch dice
- • ½ cup chopped fresh onion
- • ½ cup chopped fresh green onion
- • 2 cloves garlic
- • 2 tablespoons fresh lime juice
- • 2 tablespoons turmeric
- • Salt & pepper to taste
- Place onions, garlic curry and turmeric in large pot with small amount of olive oil.
- Let seasoning sweat for a minute then add in ½ cup coconut milk.
- Bring to boil; boil 1 minute.
- Stir in remaining and 1 cup fish stock add shrimp conch, and scallops.
- Top with mussels.
- Return to boil.
- Reduce heat to low.
- Cover and simmer until mussels open and seafood is cooked, about 3 minutes.
- Discard unopened mussels if any.
- Add lime juice, if desired.
- Season with salt and pepper and serve over Caribbean Rice and Peas.
Make this dish for friends and serve the famous Beaches' Sake Cruise. Yum! If I can talk the Beaches crew into sharing the conch ceviche recipe, I'll bring it to you!