You’re probably thinking… “but Chris, you’ve already posted a curry shrimp recipe” . But I assure you that one bite and you’ll experience how different this one is. Spicy, creamy and well balanced with coconut milk. I’m not a huge fan of coconut in my curry dishes as you find in most Asian dishes, as I like to get the real taste of the curry.  It was late one night when I got a bad craving for curry shrimp when half-way through cooking I decided to add the coconut cream as I’ve seen done in similar dishes. The result was a rich creamy sauce that went well with the brown rice I had already prepared.

The only problem was a sleepless night. The dish was just too heavy for the time of the night I was done and got around to eating.

You’ll need…

- 1lb shrimp (peel and deveined)
- 1/8 teaspoon salt (add more to your liking if necessary)
- 1 habanero pepper – including seeds (or you control how hot you want this to be)
- dash black pepper
- 2 tablespoon cilantro minced
- 2 cloves of garlic (sliced thin)
- 1 teaspoon green seasoning mix (optional)
- 1 small can coconut cream (about 1/2 cup)
- 1 med onion (diced)
- 1 tablespoon oil
- 1 1/2 tablespoon curry powder (your choice)

Let’s season the shrimp with everything mentioned above, except the oil and coconut milk. Remember, to control the heat from the pepper you can remove the seeds and not use an entire pepper. I like this very spicy, so in goes an entire pepper. Mix everything together and let marinate for at least 30 minutes.

In a medium saucepan (one with lid) heat the oil, then add the seasoned shrimp.

Cover and let simmer for about 5 minutes. Then it’s time to add the coconut cream.

With the heat on high, cook for another 5 minutes or so (till the shrimp goes pink and curls in) with the pot’s lid off. This way you’ll allow for the curry sauce to thicken up a bit.

Do share your thoughts on this recipe by leaving your comment or questions below.

When you think Caribbean cuisine you automatically think heat. But as with any dish you’re preparing, you have control over how much heat you’d like to experience. Personally I like things fiery hot, but there are times when you don’t get the true flavor of the dish because it’s overwhelmed by the heat factor. Here’s a very quick recipe that I’ve tested (not perfected yet) for curry shrimp.

You’ll need..

2 lbs fresh shrimps (these days you can find shrimp that’s already peeled and deveined)
1.25 fl oz oil
2 onions, chopped
1/4 of a scotch bonnet or habanero pepper finely chopped up (remember this is how you control the heat)
2 cloves garlic, chopped
2 tablespoons curry powder
1 tomato, chopped
1/2 sweet pepper chopped
1/4 teaspoon salt
black pepper
1 1/2 cups water

Peel and devein shrimp if necessary. Heat oil. Add the curry powder and continue to fry for two minutes (as my mom would say.. “let the curry fry-down a bit”). Then add the tomatoes, sweet peppers, salt, pepper and other seasonings. Add water. Bring to a boil then reduce. Add shrimp. Heat and simmer for 10 minutes or until shrimp is cooked. Keep an eye on the shrimp so as not to overcook (depending on the size of shrimp you purchased).

Tips…

a. I highly recommend that you try to get Raja Jahan Special Madras Curry powder. It’s a unique blend of spices that make up a dry curry powder with a hint of Caribbean flavor, since it’s made in Trinidad and Tobago.

b. You can cut back on the amount of water and add some coconut cream to add a delightful twist to the curry sauce.

BTW, it’s curry shrimp and not shrimp curry as others may tend to call it. Be sure to leave me your comments, suggestions or your own recipe for curry shrimp.