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Over the years I’ve shared a number of Curry Shrimp recipes with you and while the Masala Shrimp seems to be on everyone’s list of fav recipes, I get just as many emails about the Curry Crab with Lobster I most recently published. As mentioned in the video of this recipe, we are changing things up slightly from the traditional way some islands make Curry Shrimp in the Caribbean.
You’ll Need…
1 lb medium shrimp (peeled, deveined and washed)
1 lemon (juice)
2-3 tablespoon olive oil
1 medium onion (sliced)
8 cloves garlic (crushed)
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon black pepper
3-5 Bird’s Eye peppers (bird pepper)
1 teaspoon ground roasted cumin (geera)
1 teaspoon Ground Masala
2 tablespoon curry powder
3/4 teaspoon salt
1 1/2 cups water
1 medium tomato (diced)
3 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped cilantro
Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your dietary requirements (especially the curry powder you use as some may contain fillers). May I recommend that you follow along with the video below as much more about the recipe is discussed there.
Prepare the shrimp. Peel, devein and wash with cool water and the juice of a lemon (lime or 1/4 cup of white vinegar will work as well).
Heat two tablespoons of olive oil (use your fav oil) on a medium flame, then add the onion, garlic and black pepper. Turn the heat to low to gently cook things.
Then add the peppers (use any, as many peppers as you like) and continue cooking for another 2 minutes on low.
It’s time to add the Green Seasoning, Cumin (geera) and Masala. Stir well, then in go the salt and curry powder. Visit your local Caribbean grocers for that best curry, roasted geera and masala.. online stores may stock them as well.
Continue cooking on the low heat for 4 minutes to help bloom the spices we added. Should it be dry you may add the extra tablespoon of oil we reserved.
Once things go darker and start clumping, you may add the water and turn the heat up so it comes to a boil. Add the diced tomato.
Cook on a rolling boil for 4-6 minutes, then add the preboiled (in salted water) potatoes to the pot and cook for 3 minutes so the potato absorbs the rich curry sauce we created.
After about 4-6 minutes (depending on how much of the sauce has reduced), it’s time to add the clean shrimp to the pot and stir well. As mentioned in the video, the goal is to NOT overcook the shrimp. With that in mind, taste and adjust the salt to your liking and cook for about a minute to 90 seconds, then turn off the stove.
Keep in mind that the residual heat will continue cooking the shrimp and will further thicken the sauce. Toss in the cilantro, cover the pot and allow it to sit for 2-3 minutes before serving.
Should your sauce or gravy be overly runny, you may crush a couple pieces of the potato and mix well. That will further thicken things.
Serve with rice, sada roti, buss up shut or dhalpuri!
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