Friday, September 9, 2011

Curry Shrimp

I'm an Island Girl, so anything Seafood is always up my alley because you cant really go wrong with it; fried, steamed, baked, poached, roasted, ceviche', however its done, as long it has flavor ...I'll eat it.

My recent trip to Jamaica, had me in the mood for cooking fish because the resort we stayed at, served up a different kind at every sitting, I was in seafood heaven.

I got home, pretty much unpacked and went straight to the market to stock up on fish. I mean, you can't go wrong when it’s light, lean, and full of omega-3, which is not only good for your heart but also great with brain functions, even so that the American Heart Association recommends eating fish at least two times per week.

So on today’s Menu is my Jamaican Curry Shrimp, its so easy that it will probably take you 15 minutes to whip up.


2lb of shrimp (peeled and deveined)
4 tablespoons of oil
2 tablespoons of Jamaican curry powder
1 onion chopped
Hot pepper (Scotch Bonnet) or pepper flakes
4 cloves of garlic or 1/2 tablespoon of garlic powder or paste
1 tomato, chopped
1/2 a bell pepper
1 celery stalk
2 stalks of scallion
2 sprigs of thyme
1 teaspoon of salt
1 teaspoon cumin
1/2 tablespoon ginger
1/2 tablespoon black pepper
1/2 a cup of water
1 tablespoon of cornstarch

  • Chop the onion, garlic, bell pepper, tomato, celery, thyme and scallion
  • Mix shrimp in a bowl with one tablespoon of curry powder, cumin, ginger, salt & black pepper
  • Heat skillet, add oil and the other tablespoon of curry powder & let it fry for about 1 minute on medium heat, stirring until the oil is colored.
  • Add in onion, garlic, bell pepper, hot pepper, thyme, celery and stir fry for 5 minutes
  • Add shrimp and toss until they turn pink, just about 5 minutes
  • Stir in water, cornstarch, tomato and scallion
  • Cover & let simmer until the sauce is at your desired consistency (another 5 minute)
Serve over rice

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