Shrimp with a Spicy Curry Cream Sauce

This is an easy weeknight dinner dish with succulent shrimp served with a creamy, spicy sauce.

Large bowl of shrimp

We are in February! Even though January took forever. And it's Black History Month (BHM) round these parts. And we are celebrating

You're getting a  seafood lover's total delight today to start the month. This is an easy weeknight dinner dish with succulent shrimp and a spicy sauce with a mix of masala, turmeric, scotch bonnet and creamy coconut milk.

This is my contribution to this Black History Month and a virtual potluck with a couple of other amazing black food bloggers. .



We don't celebrate BHM really in the Caribbean. In TnT we have holidays to mostly celebrate religious groups/days, our varying ethnicities and well Carnival.

So I am quite honored to be a part of this gathering and sharing my recipe

I love that you can take shrimp and make it all kind of different ways. It can be made sweet or savory and not lose its appeal. But one thing I like is my shrimp a little spicy. My jerk shrimp has a kick; curry shrimp need a little pepper on the side. I even add some shrimp to my soups. We eat a looot of shrimp around here!

Bowl of shrimp with creamy sauce

And I must say that this shrimp is also great the next day. Pour all the sauce over it and mix it up. Oh ma gosh!! Just delicious!

This recipe can also be made with prawns, which are somehow hard to find in South Florida at this time. But I was quite happy to get some pretty huge shrimp.


So go ahead and grab your serving of shrimp, then head over and grab some more food from the table with the links listed below from the other food bloggers.

Yield: Serves 4 - 6Pin it

Prawns in Spicy Curry Cream Sauce

This is an easy weeknight dinner dish with succulent shrimp served with a creamy, spicy sauce with a mix of masala, turmeric, scotch bonnet and creamy coconut milk.

ingredients:


  • 2 pounds jumbo shrimp
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 3 scotch bonnet peppers, chopped
  • 1/2 teaspoon marsala
  • 1/2  cup dry white wine
  • 1 tablespoon lemon juice
  • 1/2 cup coconut milk (make your own)
  • 2 ripe mangoes, peeled, pitted and sliced thin (optional)
  • 1/4 teaspoon saffron

instructions


  1. Heat oil
  2. Add shallots, pepper, marsala, turmeric, saffron
  3. Saute for 2 mins
  4. Add wine, lemon juice, and shrimp
  5. Simmer until cooked through (about 4 mins)
  6. Remove shrimp with slotted spoon
  7. Lower sauce to simmer until reduced to half
  8. Add milk and simmer until thickened. DO NOT LET MILK BURN
  9. Serve shrimp with mangoes over rice and a serving of spicy sauce. 
Created using The Recipes Generator


Black History Month Virtual PotLuck


Sides:

Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits | Fresh Corn Pudding
Brandi’s Diary | Better than Jiffy Cornbread from Scratch
Butter Be Ready | Southern Style Mac and Cheese
Raised on Ramen | Orange Glazed Brussels Sprouts
Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)
Dash of Jazz | Nigerian Jollof Rice
My Life Runs On Food | Lentil Soup and Roast Okra
Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp
Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)
Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey

Meats:

The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken
Cooks with Soul | Braised Short Rib Meatloaf

Seafood

Savory Spicerack | Creamy Seafood Stew
Beyond The Bayou Food Blog | Creole Seafood Courtbouillon
Marisa Moore Nutrition | Bourbon Peach Glazed Salmon
High Heels and Good Meals | Crawfish Etouffee

Beverages

In the Kitchen w/Kmarie | Pineapple Lemonade

Desserts:

The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
Simply LaKita | Blackberry Cobbler
Meiko and The Dish | Candied Bourbon Peach Cobbler
Domestic Dee | Fried Peach Pies
D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze
Houston Food Fetish | Sweet Almond Tea Cakes
Chef Kenneth | Fried Sweet Potato Hand Pie

PIN ME FOR LATER


Shrimp with rice and mangoes and sauce




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