Dublin Bay Shrimp Curry

For marinade:
1 poundLarge raw jumbo shrimp, deveined and peeled, cleaned, with tails on
2 tablespoonsSliced scallions
1 ½ tablespoonMinced garlic
4 teaspoonsCurry powder
2 teaspoonsCoconut oil
¼ teaspoon, or to tasteChili flakes
1 tablespoonChipped cilantro
1 teaspoonFine salt
For curry:
Enough to coat panVegetable oil
½ 13-ounce canFull-fat, unsweetened coconut milk
3 tablespoonsJudge Casey's Irish Relish
1 cupChopped red bell peppers
Small handfulBasil leaves
¼ cupCilantro leaves

 

To marinate the shrimp::

In a bowl, combine sliced scallions, minced garlic, curry powder, coconut oil, chilli flakes, chopped cilantro and a teaspoon of fine salt.

Marinate the shrimp for 15 to 30 minutes in refrigerator.

Remove shrimp from marinade and set marinade aside.

To make the curry:

On high heat sauté the shrimp quickly in vegetable oil, until they begin to turn opaque.

Reduce heat to medium, add remaining marinade, coconut milk, Judge Casey’s, and chopped bell peppers.

Cook for 2 – 3 minutes. Add torn basil leaves, reserving some for garnish.

Serve over rice. Garnish with fresh chopped cilantro and basil leaves.


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