Curry Shrimp

Name: Curry Shrimp
Yield: 4
Ingredients: 2 lbs Shrimp, peeled & deveined; 1 ½ tsp salt; ½ tsp black pepper; 2 tbsp green seasoning; 3 tbsp vegetable oil; 2 tbsp minced garlic; ¼ cup julienned onions; 2 tbsp curry powder; ¾ tbsp cumin powder; ¾ tbsp turmeric powder; ½ tbsp garam masala; 1 ½ cups water; ½ cup chopped tomatoes; 1 tbsp tamarind chutney (optional); 2 tbsp minced cilantro; salt and pepper to taste

CategoryThis Week Menu, Trinidad

Yields4 Servings

2 lbs Shrimp, peeled & deveined

1 ½ tsp salt

½ tsp black pepper

2 tbsp green seasoning

3 tbsp vegetable oil

2 tbsp minced garlic

¼ cup julienned onions

2 tbsp curry powder

¾ tbsp cumin powder

¾ tbsp turmeric powder

½ tbsp garam masala

1 ½ cups water

½ cup chopped tomatoes

1 tbsp tamarind chutney (optional)

2 tbsp minced cilantro

salt and pepper to taste

Place clean and washed shrimp in a medium mixing bowl and season with marinade ingredients specified. Ensure to massage and rub all the spices and herbs into the shrimp and let marinate for at least 20 minutes.

Place a medium high sided iron pot on medium heat and add the oil.

When heated, add garlic and onions into the hot oil and sauté for two minutes until fragrant.

Add the curry, cumin, turmeric and garam masala powders. Stir spices in the hot oil to parch/toast and cook the powders for approximately 2 minutes.

Add ½ of the water and stir the spices to dissolve the grains of the curry in the water. Let cook for about 2 minutes until water has reduced and a thick curry paste develops.

Once curry paste develops, increase heat to high and add in the seasoned shrimp.

Stir shrimp to evenly coat with the curry mixture and let cook for 2 minutes uncovered. Add the remaining water to the hot pot followed by the chopped tomatoes and cilantro.

Stir to mix well and let cook for about 5-6 minutes until water has reduced by half and sauce is slightly thickened.

After cooking period, season to taste with salt and pepper if needed and remove from heat.

Ingredients