Love seafood? Want a quick, delicious, Caribbean/Asian inspired dinner? Let this Curry Shrimp recipe take you to another land. As a Caribbean American, I am proud to share recipes, stories and more from my background. Our family is from the beautiful island of Jamaica. A part of being from the Caribbean islands means I have a diverse family lineage like most people in the Caribbean. One of the main things that continues to represent that diversity is the food. Today I am sharing a childhood favorite Curry Shrimp.
One of the great things about this recipe is how quick and easy it is to prepare. Depending on what you are serving it with, the Curry Shrimp itself will be done within 20 minutes. This includes a quick defrost in cold water if you are using frozen shrimp.
Ok back to the recipe. If making a curried dish is a mystery to you here is a quick tidbit: You want to “burn” your curry in the pot prior to adding the main ingredients. This opens up the flavor. Now don’t take “burn” literally. There is a reason it’s in quotations. LOL. Burning the curry simply means to cook it in a little oil before adding liquids. There may be a more technical cooking term but this is how we refer to the technique in the Caribbean.
Add onions and then liquids
Last but not least: The Shrimp!
Remember shrimp cooks really quick:
Another great thing is this recipe is toddler approved. Now before I go any further I just have to give a little parenting tip when it comes to food: Give your children a variety of foods which will help their palettes expand to different, flavors, textures and spices. Also, keep offering things they shy away from. You never know when they will start loving something. Trust me 🙂
- 1 tablespoon curry powder
- 1/4 tsp Marsala
- Dried parsley flakes
- Black pepper
- Garlic powder
- Onion powder
- 1 onion sliced
- Minced garlic (as much as you like)
- 1/2 red bell pepper thin slices
- 3 tablespoons curry
- 1/2 teaspoon Marsala
- 1/2 cup milk (I ran out of coconut milk so I just used regular)
- 1 inch piece of ginger, crushed
- 3/4 cup water
- 2 tablespoons olive oil
- Defrost shrimp in cold water.
- Clean and season then set aside.
- Heat the garlic olive oil then add the curry and marsala powders stirring to avoid sticking.
- Once fragrant, add the milk, water, onions, bell pepper and ginger.
- Bring to boil. Add shrimp and cook until shrimp turns pink.
- Serve immediately.
- Serve with sticky rice and veggies or roti style.
- You add add potatoes to make this a complete meal. Boil separately then add to the final pot.
What’s your favorite cuisine from around the world?