cateory: specialty
Curry Shrimp
Reviews: 198
Ingredients:
- 2 large onions -- sliced
- 1 1/2 pounds shrimp
- 2 tablespoons olive oil salt and pepper -- to taste
- 2 tomatoes -- ripe, peeled, seeded and chopped
- 1 red bell pepper -- or yellow, chopped
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon fenugreek seed -- ground
- ground red pepper -- to taste
How to make
Curry Shrimp
Curry Shrimp
- This is very spicy, like curry you would get in London.
- You can eat it like a \"stew\" and serve it to your spouse over rice if he/she is not also on the diet.
- Slow-cooked onions and shrimp stock make this curry rich and flavorful.
- Place onions in a large, heavy saucepan or large, deep skillet:
- Cover and cook over med-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 min.
- Meanwhile, peel shrimp
- Simmer the shells in just enough water to cover for 10 min. Strain and measure 1 c. stock (save rest for thinning it out later)
- To the onions add olive oil salt and pepper
- Increase heat to med and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart.
- Add the shrimp stock along with all other ingredients except shrimp.
- Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixture is very sauce like. Taste-adjust seasonings.
- Stir in the shrimp and cook until pink and firm, 3-4 minutes.
- Garnish with cilantro
Comments for
Curry Shrimp
Curry Shrimp
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