An easy dish with a curry that perfectly complements shrimp paired with a sticky coconut infused rice.
Curry is one of the best spices that was planted in Trinidad and Tobago by our many cultures. I do not know how deprived my life would be if we didn't happen to have Indians as a part of our culture to introduce the to us. As I mentioned in my curry chicken, I would just about eat curry anything.
Unlike chicken, shrimp cooks much faster so this dish can be created in 30 minutes.
My process is just about the same even though the meats vary. We still want to "burn" the curry to bring out that amazing flavor it has.
Before any cooking actually starts, my shrimp is cleaned and seasoned with my handy green seasoning I make monthly and have stored in the fridge. With that set aside I mix up my curry paste just like I did with the chicken.
The most "difficult" part of this dish is "burning" the curry. This process is really just heating the curry through so that its flavors are expelled into the pot to infuse the meat when it's added.
The curry paste that was previously mixed goes from liquid form when initially added to the pot, to grainy.
Once that is done, all you need to do is add your shrimp to the curry and in no more than 5 - 7 minutes your meat is cooked.
This dish can be easily eaten with plain rice, roti, bread but this amped up rice makes a great addition. Slow cooked rice (any type can be used, I opted for long grain but have also used basmati) in coconut milk is a great addition.
And that took less than 30 minutes to make this scrumptious meal for your family.
And if you think there is not enough heat in the dish, you are free to add some hot pepper sauce to "heat" it up
Curry Shrimp with Coconut Rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: saute entree shrimp Caribbean
Ingredients (Serves 4)
- 1lb shrimp, cleaned and deveined
- 2 cloves garlic, chopped finely
- 1/2 med onion, chopped
- 2 tbs oil
- 1 tbsp curry
- 1 tomato
- 1/2 tsp geera
- 1/4 tsp masala
- 1/2 tsp pepper sauce
- 1 tbs culantro (optional or can be substituted with cilantro)
- 1 tbsp green seasoning
- 3 tbs water
- Salt and pepper to taste
- 2 cups coconut water
- 1/2 small onion, chopped
- 1 tbsp oil (coconut oil preferably)
- 4 cups rice
- Salt and pepper to taste
Mix curry, green seasoning, water, geera and marsala together to form a paste. Set aside.
Season shrimp as desired (I use a tbsp of my green seasoning)
Heat oil in pot at medium high heat
Add onions and garlic and stir till onions are opaque
Add curry mixture.
Stir constantly till curry paste is grainy
Add shrimp to pot and stir coating shrimp with curry
Let shrimp "fry" for a minute
Cover pot for about 2 minutes as shrimp starts to spring it's own water
Add salt and pepper to taste
Add culantro to pot.
Remove pot from stove in about 7 minutes when shrimp is cooked. (Should be at most 7 minutes)
Add oil to saucepan
Add onions cook until opaque
Add rice and stir
Add coconut milk
Add water to cover rice
Bring rice to boil
Lower heat to simmer, cover rice and steam till water is evaporated
Serve shrimp with rice with chopped tomatoes
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Like this recipe but can't eat shrimp? Try my Curry chicken instead
Partied at: Table It Link Party, Melt In Your Mouth Monday, Mix it up Monday, Two Cup Tuesday