Recipe: Seafood in Coconut Milk

Note: Cambria winemaker Signe Zoller contributed this recipe to our issue about the Santa Barbara wine region. She accompanies the dish with Cambria’s 1988 reserve Chardonnay because it “has a definite coconut character.”

18 to 24 medium shrimp, shelled and deveined

1/4 to 1 pound scallops

3/4 to 1 pound red snapper, true cod or orange roughy fillets

1 lemon

2 (14-ounce) cans coconut milk

1/2 small yellow onion, thinly sliced

1 teaspoon curry powder

Few drops hot pepper sauce

Freshly ground pepper

6 cups cooked basmati rice

Clean shrimp thoroughly. Rinse scallops. Rinse fish and cut into 4x2-inch pieces. Place seafood in bowl. Squeeze lemon juice into bowl, toss gently to mix and set aside.

Place coconut milk in large skillet or wok. Add sliced onion, curry powder, hot pepper sauce and pepper. Bring to rolling boil and boil hard 5 to 7 minutes. Lower heat, add seafood and any juices from bowl. Cook until shrimp are pink and scallops and fish are done, 8 to 10 minutes. If desired, remove seafood and boil sauce to reduce slightly, then return seafood to pan. Serve over hot rice. Makes 6 servings.

Each serving contains about:636 calories; 158 mg sodium; 66 mg cholesterol; 33 grams fat; 59 grams carbohydrates; 28 grams protein; 3.38 grams fiber; 47% calories from fat.