Curry Shrimp

I have vivid memories of sitting down at the dinner table as a little kid and seeing my father sweating profusely, dabbing his nose, and guzzling water because the food was so spicy. He would cook the meat with a scotch bonnet pepper sitting fully intact at the side of pot. Once the kids’ shares had been dished out, he would pierce the pepper with a knife and stir it around and take the dish from 1 to 100 on a spice level. As I sat there watching him, I wondered why anybody would put themselves through that. It hardly looked enjoyable.

Now that I’m an adult, I get it. Sometimes you just want that kicked-up, make-your-toes-curl flavor and you don’t care if you sweat through a suit jacket to get it.

I got this recipe from That’s So Yummy’s Jamaican Curry Shrimp  and slightly adapted it to fit the ingredients I had on hand and take the heat up a few notches. I don’t eat this because I’m allergic to shrimp (though I did sneak a small bite!), but my husband says it was out-of-this-world good.

• 2 lbs fresh shrimp
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 scotch bonnet pepper, finely chopped up
• 2 stalks of scallion, chopped
• 2 cloves garlic, chopped
• 1 roasted red pepper, chopped
• 2 tbsp curry powder
• 1 tomato, chopped
• 1 tsp fresh thyme
• Salt and Pepper
• 1 1/2 cups water

Chop up your garlic, onion, tomatoes, peppers, scallion, and scotch bonnet.

Peel and remove the vein from the shrimp.

In a large skillet, add olive oil, curry powder, and fresh thyme.

Cook on medium heat for approximately 1 minute, until the curry powder becomes very fragrant. Add the tomatoes, scallion, roasted red pepper, onion, salt, pepper, and garlic. Sauté for 5 minutes, stirring frequently so all the ingredients are coated in the curry oil.

Add water and bring to a boil. Reduce heat back down to medium and toss in your shrimp.

Stir the shrimp into the mixture and let simmer on medium heat for 10 minutes or so, until the shrimp is cooked and no longer opaque. I served this on a bed of cauliflower couscous.

4.0 from 1 reviews

Curry Shrimp

 

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Prep time

5 mins

Cook time

16 mins

Total time

21 mins

 

Quick and spicy Jamaican curry shrimp with tomatoes, onions, garlic, and scotch bonnet pepper.

Author: EatMoreFoodProject

Serves: 4

Ingredients

• 2 lbs fresh shrimp
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 scotch bonnet pepper, finely chopped
• 2 cloves garlic, chopped
• 1 roasted red pepper, chopped
• 2 tbsp curry powder
• 1 tomato, chopped
• 1 tsp fresh thyme
• Salt and Pepper
• 1½ cups of water

Instructions

1. Chop your onion, tomato, pepper, scallion, garlic, and scotch bonnet pepper.
2. Peel and remove the vein from the shrimp.
3. In a large skillet, add olive oil, curry powder, and fresh thyme.
4. Cook on medium heat for approximately 1 minute, until the curry powder becomes very fragrant.
5. Add the tomatoes, roasted red pepper, onions, scallion, salt, pepper, garlic, and thyme.
6. Sauté for 5 minutes, stirring frequently so all the ingredients are coated in the curry oil.
7. Add water and bring to a boil.
8. Reduce heat back down to medium and toss in your shrimp.
9. Stir the shrimp into the mixture and let simmer on medium heat for 10 minutes or so, until the shrimp is cooked and no longer opaque.

Nutrition Information

Calories: 99 Fat: 2 Carbohydrates: 9 Sugar: 3 Sodium: 145 Protein: 13

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