Friday, January 05, 2007

Curry Shrimp from Epicurious

I tried this recipe for curry shrimp from, but I modified it a bit since it just seemed a little bland to me.

You'll need:
1 tablespoon olive oil
1 small onion, chopped
2 cloves of garlic
1 scotch bonnet pepper
1 tablespoon minced peeled fresh ginger
2 tablespoons curry powder
1 tsp garam masala
1 tsp cumin
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro

Clean, peel, and devein the shrimp. Mince the onion, garlic and scotch bonnet in your little mincer.

Heat oil in heavy large skillet over medium-high heat. Add onion, garlic and scotch bonnet; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute.

...and other spices...Stir in coconut milk. Simmer 2 minutes.

Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro.
Season with salt and pepper.

It was good....but, I'd still add something to this recipe...Maybe more curry and salt or vegeta.

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