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Lori Cady has been sailing with her husband, Mike, for 18 years. For the past eight, they’ve spent October to April in the B.V.I. Currently, Mike serves as captain and Lori as chef aboard Sabore, a Privilege 585 catamaran owned by Charter Port BVI.
Sabore is a Portuguese word that translates to “indulgence” or “in good taste,” terms that both aptly apply to the chartering experience aboard the boat, and to Lori’s gourmet creations. When back home in Seattle, they run a 72-passenger whale-watching boat, and Lori hones her skills at the Blue Ribbon Cooking and Culinary School and the Bon Vivant School of Cooking, both in Seattle.
Lori has generously shared one of her favorite recipes below. For more information on Sabore and to view more of Lori’s recipes, visit www.sailsabore.com.
Jalapeno Coconut Shrimp with Mango-Basil Salsa over Lime Basmati Rice
Salsa:
2 ripe mangos, peeled and finely chopped
4 green scallion onions, finely chopped
6 basil leaves, coarsely chopped
1 fresh lime, zested and juiced
Salt and pepper to taste
Shrimp:
2 pounds large shrimp, peeled and de-veined
2 or 3 fresh jalapenos, finely chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and grated
3 tablespoons dark brown sugar
2 tablespoons soy sauce
1 fresh lime, zested and juiced
1/4 cup coconut milk
8 basil leaves, coarsely chopped
2 tablespoons olive oil, (lemon-flavored works well)
Salt and pepper to taste
Lime Basmati Rice:
1 cup basmati rice
3/4 cup coconut milk
1 cup water
1/2 lime, zested
2 tablespoons butter
salt and pepper to taste
For the salsa:
Combine all ingredients together in a mixing bowl. Set aside.
For the shrimp:
Combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest and juice, coconut milk, basil, olive oil, salt and pepper. Add the shrimp and marinate for one hour in the refrigerator.
Fry the shrimp in a dry non-stick pan until well browned on both sides, turning once, about 4 minutes total time. Remove cooked shrimp from pan. Optional: Throw in coconut flakes while cooking. Reserve extra marinade.
Add reserved marinade to pan, warm up to just beneath boiling point. Pour over the cooked shrimp and serve with lime-basmati rice. Top with mango-basil salsa.
