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Chef Max Hardy, a local culinarian who appeared in our 2020 Taste Makers package, has been praised for his island fusion cuisine at Coop, a chicken-forward food stall at Detroit Shipping Co. Here, find Coop’s recipe for a�� flavorful Caribbean fusion coconut curry shrimp and rice dish.

How to Make Caribbean Fusion Coconut Curry Shrimp with Rice��

Ingredients

2 lbs. jumbo shrimp��

1/4 cup curry powder��

1/2 cup coconut milk��

1 Tbsp. butter��

1 tsp. fresh ginger��

1/2 tsp. red pepper flakes��

1/2 bunch cilantro��

1 Tbsp. garlic

Salt and pepper to taste

Cilantro-infused Jasmine Rice Ingredients

1 bunch cilantro, chopped��

1 Tbsp. olive oil��

salt

1 cup jasmine rice

1/2 cup red radish

Rice Directions

Bring 1 ½ cups of water to a boil over medium heat. Add cilantro, olive oil, and salt to taste, then add in rice and stir. Once rice absorbs water, lower heat and place lid on pot. Allow to cook on low heat for about 20 minutes, then remove from heat.��

Dish Directions:��

Season shrimp with half of curry powder and sauté over medium-high heat for 2 minutes. Add remaining ingredients, lower to a simmer, and cook for 3 minutes. Serve with Cilantro-Infused Jasmine Rice and garnish with cilantro and red radish.

Coop, 474 Peterboro St., Detroit; 313-932-0320;