Curry Shrimp...Not on the Barbie
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.
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.