Curry Shrimp...Not on the Barbie
While dried or peppered shrimp are more
popular than curry shrimp, there is no comparison when it comes to this prepared
shell fish dish. And, in truth, because making this dish is a bit pricey, it is
not overly popular.
In addition, curry powder was traditionally associated with
goat, chicken, fish and other meats instead of shrimp.
It is also true that lobster falls into the same
category, too. Since shell fish are also restricted edibles on the Rastafari,
Seventh - day Adventist, and Jewish religious fronts, you can see why curry
shrimp’s popularity may not favor with the masses.
- 1 doz. Shrimp
- 1 tblsp. Blue Mountain Curry Powder
- 1 tblsp. Season Salt
- ½ Medium Onion (chopped)
- 1 sprg, Thyme
- ¼ Green Bell Pepper
- ½ Carrot (diced)
- 4 oz Oil
- 1 tblsp. Butter
- 1 cup Water
- Heat oil in a skillet, sauté onions then remove from skillet. Add curry powder to hot oil, stir continuously for about 1 minute or until color changes.
- Now add all vegetables, including the sautéed onions, and water to the skillet. Add season salt to taste. Allow ingredients to boil until vegetables are semi-soft.
- Add shrimp to vegetables and reduce heat, when the color of the shrimp starts to change, add butter and thyme.
- Simmer until gravy develops a body of consistency.
- Note: you can use thawed or frozen shrimp (pre-cooked or uncooked) to make this dish...I prefer raw uncooked.
- Also, you can add different spices, such as hot peppers, ginger, coconut milk, or even celery to make this taste the way you like it.
- The interesting thing about shrimp is it’s easier to cook than chicken. So, add vegetables or spices toyour heart’s content, the curry powder will dominate anything you put in the pot.