In Memory Of Karen Nicole Smith, 1972 - 2016

Mouth watering curry shrimp with some heat.


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.

curry-shrimp-recipe

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.

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161 Comments

  1. Zee
    November 4, 2020 / 10:35 pm

    Hi Chris,
    Am new to your site I must say I enjoy all your recipes. I also forward some to my daughter in law sheโ€™s American. She said your recipes are very easy to follow. I would love to see a recipe for Trinidadian black fruit cake yum. Oh by the way I made your wicked pepper sauce with peppers from my garden. It turned out very wicked. Much love

  2. George Martin
    April 10, 2019 / 5:38 am

    You forgot to add the cilantro (shadon beni). No Trinidad pot is complete without that.

    • admin
      April 10, 2019 / 6:55 am

      This is not TrinidadPot.com sir. BTW, shado beni is not cilantro but Culantro.

  3. Loam
    July 30, 2018 / 7:41 am

    Definitely will be making this. Will give a feed back on me experience.

  4. Kenrick
    May 23, 2018 / 4:36 pm

    Hi Chris, thank you for all your wonderful recipes. But you know me just look at my photo. I changed my emails a lot because I was hacked on almost all of my emails.

  5. Gemma Paul
    April 9, 2018 / 8:43 am

    It’s just the way I do it but about 5 mins before the end I put freshly chopped cilantro gives it a little more pizazz

  6. Melanie Morrow
    July 5, 2017 / 6:41 pm

    Hello, this recipe sounds delicious ! Do I server it over rice ?

    • admin
      July 8, 2017 / 3:10 pm

      rice is perfect

  7. Keisa Lee
    July 1, 2017 / 1:46 pm

    Hiya! I have been trying to contact the e mail on the web site to order your cook book and also on amazon, but with no luck that I had for buying it. If you are able would you pls or your staff reply back to me so I can get purchase it .
    Thank you kindly , wat to be trini gurl !!!! Lol

    • admin
      July 2, 2017 / 7:11 pm

      please contact me at Chris @ CaribbeanPot.com

  8. Sharon
    November 7, 2016 / 11:54 am

    Hey love ur recipe Chris. My mom use to make curry potatoes n shrimp. Divine. Keep up the good work.

  9. Robyn
    August 16, 2016 / 7:33 am

    Yummy!!!

  10. Carol MOREL
    June 5, 2016 / 5:36 am

    good day to everyone, this type of curry shrimp is the best one , the only thing is, my sis mix the curry with a bit of water, when the oil is hot you put it in , stir until its grainy , and then you put in the shrimp hope that chris likes it this way also ? well bye and thanks to chris and his recipes, merci beaucoup

  11. S. P. Pizarras
    May 7, 2016 / 1:04 pm

    Love shrimps and i always cook it. This time i added a carribean seasoning for a change. Thanks…

  12. Michael Martel
    April 4, 2016 / 8:02 pm

    Chris,
    I’m new to your site but I must say I enjoy your recipes very much. My only pet peeve is why do you always use Water? cooking is about flavor and water has none…Why not try using a stock, Vegetable, chicken, or beef would surely add more flavor to any dish. As for the Curry Shrimp recipe I would sautรฉ all vegetables & Pepper in oil to render all their flavors, then add the Curry powder and cook for a good 5 min. Then add 1/2 coconut milk 1/2 stock(3/4C & 3/4C) and let reduce than add the Shrimp last as they will cook in no time….Great Recipe…..

    • admin
      April 5, 2016 / 10:24 am

      stock would change the taste (alter) and it would not retain it’s “Traditional” appeal. in the Caribbean, traditionally we don’t use stock.

  13. Floretta Treasure
    February 3, 2016 / 7:39 am

    I have always wanted to cook shrimp this I am cooking today thank you Chris

  14. Kish
    January 26, 2016 / 7:15 am

    Thanks

  15. Maryallsopp
    January 1, 2016 / 3:04 am

    Chris,the way I normally cook my shrimp curry is I saute’the garlic and onion first almost. Getting the garlic brown,not not burnt,then I add the indi madras curry powder.I let the curry powder cook out it’s raw state.I add one chopped tomato green pepper chopped and snow peas.now you add a little stock. Cook for 15 minutes.let thre spices marry inclusive of cumin, garam masala habernero pepper ,coriander seeds(3seeds).add shrimp. Cook for 7 minutes.as you mentioned the shrimps get hard if cooked too long a time..this is the way I was shown by my mother when I was living in Guyana.Chris give this recipe a glance.I will try yours tomorrow.talk you soon and thank you very much for this great recipe.best wishes,maria

  16. Letizia
    November 19, 2015 / 3:12 pm

    Hi Chris, I will be hosting a dinner party in december, and I always pick a theme. My theme is Caribbean, I am so glad I joined this site, all the recipes look delicious, and we like spicy, so they are right perfect for me. My only problem is picking a few recipes to make a dinner, I was wondering what suggestions you might have for me.
    Thanks,

    Letizia

  17. Sharon
    November 3, 2015 / 10:37 pm

    Hey gr8 curry shrimp recipe. I can’t eat shrimp because I am allergic but my beau loves it. Thanks and keep up your gr8 work.

  18. Sheila
    October 15, 2015 / 4:24 pm

    This recipe is very good. But because I like heat, I added half a habernaro pepper, doubled the salt, lots of black pepper, and used 1 cup of coconut milk and 1/2 cup water. Next time I might use all coconut milk and no water. Thanks for a tasty dish!

  19. Andy
    October 14, 2015 / 6:42 pm

    Unfortunately, this type of curry powder is very hard to find here in Massachusetts.

  20. peter
    October 11, 2015 / 2:12 am

    very good in sitting and delicious in mouth

  21. Per
    August 13, 2015 / 8:05 am

    I use Lahlah Curry combined with Indi. Gives it a great Madras flavor, plus a teaspoon of chopped cilantro adds an exciting taste.

  22. Renee
    August 1, 2015 / 6:11 am

    Hi…you know what I usually use Chief’s Curry Powder….but I will change it and try that curry powder you suggested above. I’m hungry already…..Lol! Thanks!

  23. Noreen
    June 16, 2015 / 2:29 pm

    Hi Chris, the next time you cook curry shrimp you can add a pinch of nutn meg.

  24. May 18, 2015 / 9:34 am

    Thanks I’ll will tray this it looks delicious get back to you Chao

  25. April 17, 2015 / 7:56 pm

    Haven’t tried it as yet but it sure looks mouth watering to go with some white rice.

  26. anna moore
    April 13, 2015 / 12:06 pm

    When I visited Jamaica quit often and bought some spices while there. is the island spices curry powder good for you’re curry shrimp? Thank’s Anna Moore.

    • admin
      April 13, 2015 / 2:10 pm

      def.. I’m sure it will work great. the key is finding a curry powder you like and using it as your go-to curry.

  27. Velma
    January 28, 2015 / 7:45 pm

    Hi Chris, I really enjoy your cooking show. I make a version of curry shrimp using coconut milk. It gives a flavor you wouldn’t believe. I start off like you do with frying down the curry then adding the coconut milk and seasoning. You should give it a try.

  28. Gail
    January 11, 2015 / 11:56 am

    Absolutely delicious, easy and quick! Great recipe!

  29. phirn
    December 16, 2014 / 2:47 pm

    Really great i look forward to these recipes to try new stuff at home with my family

  30. Vejaya
    November 19, 2014 / 8:35 am

    The Raja Jahan curry is a good product, I used it for years. I like to add cayenne pepper and some additional turmeric (1/4 teaspoon) powder to the mixture.If you notice any of the turmeric powder floating on the surface of the liquid while the shrimp is cooking then scoop it out, that’s an indication that it is too much. If you leave it in then the curried shrimp will taste bitter.

  31. Bernadette Lutchman
    October 25, 2014 / 8:12 pm

    Hi Chris good to hear you . Just to let you I am a big fan of your cooking. When I was home recuperating with a broken foot, I would look at you cook every day, so when I was able to stand I made stewed chicken it was very good . My husband said it was the best I ever made, I am not Trini but my husband is,but I have real Trini taste buds. I am a good baker makes a good and rich sweet bread which made it’s way to Trini recently. So you take care and look forward to see more of your cooking. My brother loves to see you cook

  32. August 28, 2014 / 8:10 pm

    I use this method to cook fish also.
    This real Caribbean cooking.
    Thanks for the recipe.

  33. Dorothy Black
    August 19, 2014 / 11:16 am

    Bolst’s is a very good brand. I use mild and add heat to suit my taste.

  34. TheFoodLegend
    August 14, 2014 / 10:37 pm

    I have found that adding extra cumin to any curry recipe adds a nice effect. Most commercial curry powders scrimp too much on the cumin for my taste. Add in amount equal to about 1/4 the amount of curry powder used. Start with less and work your way up to a comfortable/tasty level for yourself. Since I make my own curry powder, I can adjust the amount at the start. I highly recommend that anyone with a taste for curries invest some experimental time in creating a powder to their liking.

  35. August 5, 2014 / 8:19 pm

    They do not make that curry anymore, Turban Product

  36. Zoe
    June 14, 2014 / 7:48 am

    I’ve been trying out some of your recipes, I’m very new to caribbean cooking but am keen to become more familiar. More and more caribbean fun and food has been descending on us here in Shropshire, England, but I don’t always want to buy, I want to make! I have 8 hungry children and your cooking is so fresh and vibrant, definitely soul food ๐Ÿ™‚

  37. Denise Gregory
    May 12, 2014 / 10:14 am

    Great recipe. This has been downloaded & I intend to cook it for my hubby when we’re away on holiday. He will LOVE it. THANK YOU CHRIS, for sharing all your mouthwatering recipes with us.

  38. diane
    May 4, 2014 / 3:50 am

    my husband sure would like this comfort food you do such amazing job on your picture taking

  39. Vivian
    April 26, 2014 / 8:13 am

    I will try this recipe ….it look delicious…I have tried quite a face of your recipe ..
    And they were awesome….

  40. Kennolah
    April 9, 2014 / 12:31 pm

    Hello Chris kaennola here I love the way you cook real trinie style.i love the way u cook the oven curry goat.Can u tell me how much sugar, an water I would need to make 1 lb of kruma, an how long it takes the sugar to be ready for me to pour onto the KRUMA.thanks for your reply.

  41. ginny
    February 19, 2014 / 8:26 am

    HI Chris, thanks for all your recipes, new at this as I usually cook European meals… My man and I both have high blood pressure therefore am a bit leery about trying the saltfish although we love. any substitutes I can use for the recipes that call for saltfish or by preparing properly most of the salt would have been removed.
    thanks
    keep up the good work

  42. Leticia Williams
    January 24, 2014 / 12:30 pm

    Can’t wait to try this, need the curry powder

  43. DOROTHEA
    December 22, 2013 / 11:10 pm

    MOUTH WATERING

  44. hamel
    November 18, 2013 / 8:32 pm

    Hi Chris nice Dish I have some shrimp here Ill give this a try.

  45. November 15, 2013 / 3:39 pm

    Where can I find these spices that you refer to? In Burlington?

    What brand of coconut milk/cream do you suggest and can we use ‘lite’ in its place or greek yogurt?

    Every woman needs a man who can cook…………what a wonderful bonus.

  46. November 15, 2013 / 3:38 pm

    Where can I find these nice curry spices in Burlington?

    Which stores specifically? What brand of coconut milk do you
    suggest, can we use light?

    Nice to find a man who loves to cook……….told my daughter,
    that has to be on the list of priorities………..

    Have a beautiful day. have sent your link to my friends…..

  47. Cyndi
    November 8, 2013 / 12:27 pm

    I can’t wait to try this recipe but want to get the Raja Jahan Special Madras Curry powder curry powder first. I live in the states.

    Thanks for your recipe!!

  48. Lisa Gibbons-Furlongue
    November 3, 2013 / 7:37 am

    Thanks Chris for this outstanding recipe.

  49. Donna Taylor
    October 30, 2013 / 4:43 pm

    Thanks Chris for helping me ccok better.

  50. Donna Taylor
    October 30, 2013 / 4:34 pm

    Thank Chris for make cook better.

  51. Donna Taylor
    October 30, 2013 / 4:31 pm

    Dear Chris, I Love all your recipe. Thank you

  52. Rita Rowe
    October 29, 2013 / 8:17 pm

    Wow. My mouth is watering….

  53. anita younge
    October 29, 2013 / 6:51 am

    Yummmmmm shrimp that’s my favorite

  54. Lisa
    October 9, 2013 / 9:02 pm

    Awesome Chris! I prepare my curried shrimp very similar to you. I just add the coconut milk together with chopped chadon beni leaves just before turning the heat off.

  55. Phyllis
    September 21, 2013 / 11:29 am

    Got to tell you Chris,your Green Seasoning is kicking it live, everyone loves even more, my epicurean offerings. Keep them coming, I’m loving it.

  56. Kemoy
    August 28, 2013 / 9:55 pm

    Hi Chris, nice tasty recipe, I prepare this dish similar but I add my homemade green seasoning and a little geera. Yummy!

  57. kenny bryan
    August 19, 2013 / 12:17 pm

    HI Chris, thanks for this fantastic Curry dish. I am looking for a recipe for Guyanese pepperpot. Can you share one with me. I had some at a friends house on Saturday with some Guyanese high-wine. And it was very tasty and spicy.
    Keep on cooking bro.
    Atleast I don’t have to depend on a woman to be preparing my food when I can do it for myself. Thanks alot.

  58. Augusta Ugoala
    June 19, 2013 / 9:21 am

    Chris, I am very glad to visit your site. I love the way you prepares dishes I will try this curry shrimp and tell how it tastes. Sincerely CaribbeanPot is great, keep it up.

  59. Lennox
    April 10, 2013 / 6:36 pm

    Hi Chris,I got on to your wonderful site a few weeks ago and I'm amazed at the fine quality and mouth watering recipes you give to us free of charge so we can spread the message to all and sundry.We get most most of the ingredients over here in the UK,but not many eating places that serve good Eastern Caribbean cuisine like my Grandmothers.I have purchased your Book of recipes which I will share with my children and friends,and help promote your site over here.So keep up the good work and strive for the Best.Love to all in North America.

  60. sandra
    February 27, 2013 / 12:15 pm

    Anyone, in the Richmond Hill area, Queens on Liberty Avenue, where can I find the ingredient shadobeni. Thanks for letting me know.

    • Judy
      October 30, 2013 / 9:28 pm

      Sandra, I live in Queens. Shado beni is Recao or culantro which can be purchased
      In most Korean grocery stands that serve the Spanish Caribbean communities.

  61. Brenda T.
    February 4, 2013 / 10:29 am

    Thanks Chris for helping me cook better. I have never cooked anything other than the southern cooking foods I grew up eating in Cleveland, Ohio. My husband and I decided to eat healthier and found your sight and we have had so much fun searching for ingredients, spices, and pots to cook these dishes. Your video is truly what helps, reading a recipe and actually seeing how to do it makes all the difference. I read all the comments first to see other ideas people post and then decide if that will help me too. My mother is 95 years old, and I have prepared your chicken dishes for her and SHE LOVES them. She wasn't too cool with mango in cooked food (I told her they were sweet potatoes) and she pinched me after tasting (lol), but she said they were good. Keep the recipes coming I print them and have created a 3 ring binder for mine. We have no meat Mondays and your dishes work GREAT for us. Thank you for taking the time to help our family eat better…..

  62. Lavern
    January 21, 2013 / 9:19 am

    Thanks much for considering me, i hope it is mouthwatering but unfortunately i do not eat shrimp, however i do appreciate recipes that contains vege chunks, chicken or any vegetarian products, fish…etc….(no pork or crabs……..) thansk much
    i still read ur recipe…….

  63. Michelle Belgrave
    November 28, 2012 / 11:03 am

    hi chris i love shrimps a lot especially when its embedded on bastmanti rice and lovely vegetables. i love the recipe, which i normally do……
    chris is alright to highly season shrimps? i love hot peppers

  64. maria
    September 25, 2012 / 1:12 pm

    Nice mouth watering recipe……in Trinidad we use shadow beni or cilantro to curry dishes for added zesty flavor……

  65. Sherry Smith
    August 8, 2012 / 8:22 am

    I llove shrimp, this receipe was perfect I had my mother-in law who who came for holidays form London over for this dish umm…………great impression I will like to call it.

  66. Jeannette
    August 3, 2012 / 2:49 pm

    You read my mind Chris! I was thinking about making curried shrimp recently, but wasn't quite sure how. Now I know how, thanks to your recipe! I grew up in St.Lucia and love cooking with curry. It's my favorite spice and I add it to almost everything meat I cook. Thanks so much for all you do! You help me keep my Caribbean roots in tact! Take care ๐Ÿ™‚

  67. sherrie kirton
    July 9, 2012 / 7:54 pm

    thanks for all these wonderful recipes. A trick my aunty showed me to get most flavourful curry powder was to by small packs of all the curry powders and mix it altogether.

  68. Charlotte Greer
    June 19, 2012 / 8:26 am

    Thanks for sharing all the wonderful recipes. I plan on trying them as often as I can. I got away from cooking these dishes but I am going back.

  69. Anne Emtage
    June 6, 2012 / 4:14 am

    Hi Chris..thank you very much for taking the time to send me your wonderful and mouth watering recipes. I just can't wait to try them..both my husband and I are from Barbados, and we love our Caribbean food…thanks again for your yummy recipes..looking forward more of the same..

    thanks.
    Anne..

  70. May 31, 2012 / 5:17 pm

    Curry shrimp, I put some ground allspice, some green seasoning, some chopped up ginger root and some coconut milk, that makes it yummy, yummy

  71. joan
    May 30, 2012 / 10:33 am

    Hi Chris- all the meals are delicious-its made so simple to follow-i tried and few and it ccame out great-you are sure a trini or have trini family-i send to my children abroad they love cooking -i am saving all the recipes -fantastic and keep up the good works-Love Joan

  72. Ramona
    May 29, 2012 / 6:15 pm

    Thank you Chris , for all the lovely recipes and being so generous. I am from Trinidad and I season my shrimps with green seasoning( bandania, podina,garlic and onions) I then season it up with a little curry ( Chief curry powder) and roasted geera and a little anchar massala then I fry it in hot oil first until pink then take it out then I mix a little curry with tomatoes and pepper, let that cook then put back the shrimps and add a little water. I mostly eat it like this with Dhal and rice and salad. Everyone has their own unique taste and method and it's great that you share yours with us and allow us to share with you also. God bless you for your continued kindness to people all over the world and through you people connect with each other too..:) Thanks again.

  73. Ham
    May 25, 2012 / 6:38 pm

    I love shrimps and all seafood curries.You r Jenius Chris and God bless u.

    From Hamoud.

  74. Sandra
    May 16, 2012 / 11:01 pm

    We cannot get Raja Jahan curry in Calgary, Alberta so I have substituted it with Lala's curry powder and it tastes just as good. When I lived in Mississauga, Ontario we were able to get everything Trini style but not out in the west.

  75. Theresa Joseph
    May 6, 2012 / 5:41 pm

    Hi Chris never a dull moment with your recipes I am a Trinidadian so I know all about these recipes
    anyway I love your diversity in all your recipes and keep keeping Trinbago on the map.

    .

  76. lee
    April 27, 2012 / 8:30 pm

    So very glad that I found your site, I am from Trinidad, now live in North Carolina here in the US. it is so hard to find anything trini here, miss my Salted pig feet aloooooooooot. Thank you so very much for your recipes. most appreciated

    • American Trini..
      January 8, 2013 / 9:44 pm

      I know what U mean..I’m in Georgia I had to search high and low for the salted pigtails, now if I could only find the Golden Ray Yellow Butter.

  77. El Bizco
    April 14, 2012 / 6:18 pm

    I'm going to fix this, but I'm going to be using Louisiana crawfish. I'll let you know.

  78. Mary
    March 25, 2012 / 9:23 pm

    Thanks again for a wonderful recipe. I love shrimp!

  79. Andy Flachs
    February 15, 2012 / 1:50 pm

    Sounds interesting I am guessing it will work with any seafood?

  80. vee
    February 10, 2012 / 8:11 am

    you can add a teaspoon of roasted ground geera to the "frying" curry

  81. Gary
    January 27, 2012 / 11:54 pm

    Great Chris! We used to add sliced green mangoes to some fish and curry shrimp rather than green pepper. Adds a bit of a sour touch. We used Lalah's or Indi Madras curry powder in Guyana but when we first started cooking here we stuck with Sun Brand Madras curry because it was all we could find. Typically we would add some garam masala or parched and ground geera near the end of cooking. Now we generally mix our our spices–mostly coriander, cumin and turmeric with fenugreek, methi etc but it's probably more Indian than Caribbean. We never ground our spices from scratch in Guyana but the older folks would on a "sill" which was like a flat stone mortar and pestle. Just writing this bring back memories of some great food and great times. Our shrimps were very small and you couldn't peel them fully. You'd pull off the legs and head and cook the body. Then you'd just crunch thru the shell as you ate the curry.

    Chris, thank you so much for doing this. I really appreciate all your good work!

  82. sherry
    January 25, 2012 / 2:10 pm

    Hey Chris…Im Sherry, thanks for being such a nice person and giving us all these great recipes! yummi yum! Its good to know U, Have a great day! I love curry !

  83. Liddy
    January 11, 2012 / 2:14 pm

    I believe recipes are mostly guidelines and everyone adds/takes away what doesn't work for them. If only I could say the same for the snow up here LOL> Great recipe.

  84. salma
    January 10, 2012 / 8:39 am

    I love shrimp . can't wait to try this dish.

  85. Kim
    November 30, 2011 / 12:33 pm

    Hello Chris,

    I made this dish this past weekend for me and my husband and he loved it. I couldn't get my hands on the huge shrimp like I wanted but next time I will. Thanks for all the great ideas !!!

    Kim

  86. Anntypie
    November 2, 2011 / 1:33 pm

    Oooooooh-Laaa-Laaaa! Love this. Thanks Chris.

  87. monica
    August 30, 2011 / 6:19 pm

    Just made this and it was great..i use pimento also…great…i really am about to put away my cook books

  88. karen
    August 22, 2011 / 7:30 pm

    Love this site so much! The recipe for green seasoning is the next recipe I will try. Thanks for the inspiration!

  89. zenny mohammed
    July 28, 2011 / 6:45 pm

    Hey Chris…Basically my curry shrimp is d same as yours, but i use pimento peppers instead of sweet peppers, and I season the shrimp with a bit of my green seasoning mix (shadon beni, celery, chives,garlic, ginger,thyme etc.) Its fantastic!!!!!

  90. Irma
    July 26, 2011 / 1:00 pm

    I dont eat shrimps

  91. natalie edwards
    July 13, 2011 / 7:16 pm

    hi chris
    your dish looks great wish i could eat some right now
    our recipes are similar but i would use pimentos instead of sweet pepper and add in some fresh chives

  92. Rosalind
    June 27, 2011 / 8:30 am

    Thank you Chris for these awesome recipes… My partner is from Trinidad and I'm from India… so we do have the same conflict of 'Shrimp Curry' and 'Curry Shrimp'…either way, we are both right and the 'Shrimp Curry' tastes great… LOL

  93. Maria Valies Farias
    June 24, 2011 / 8:04 am

    Hi everybody,

    Try adding two blimbings, without seeds, cut in pieces (in Suriname we say "lange birambi") along with the shrimps. Sensational !!
    I use Surinamese ARVA curry powder. Great blend.

  94. anna
    June 12, 2011 / 4:52 pm

    hey it looks really delicious i look forward to trying it

  95. One Dish One Love
    June 6, 2011 / 12:32 pm

    Chris my wife surprised me yesterday and made the Pineapple Chow! It was quite good…even without the shadow benny!

  96. anastasia
    May 12, 2011 / 3:00 pm

    hi chris
    have you ever tried curry shrimps with white rice boiled in rain water. what a blast!

  97. Natalie
    April 25, 2011 / 12:21 am

    made this last night and me and my boyfriend loved it! i used scotch bonnet hot sauce because i didnt have any peppers on hand. also added a bit of all purpose seasoning and red chilli pepper flakes for a bit more kick. this is definitely a keeper recipe and very easy to follow, thanks!

  98. Wendy
    April 21, 2011 / 10:04 am

    Hi Chris, have you ever tried pumkin with shrimp in it and hot sada roti.

  99. joan ramoutar
    April 8, 2011 / 1:44 pm

    how about a little grind geera when you turn of the fire.

  100. Liz
    April 4, 2011 / 9:38 am

    This looks really good to try out. Will tell you how it goes. Thanks!!!!!!!!!!!!!

  101. Mumtaz
    March 10, 2011 / 3:33 pm

    Hi Chris,mhhh my mouth is already water am sure it's delicious. I am definately going to try this and surely will update u on it. Thanks for lovely recipes so far i have alrdy tried 3 and everybody have enjoyed them
    Once again thanks for taking your time to share these lovely recipes.

  102. Rae
    February 14, 2011 / 2:58 pm

    hey Chris, I have to try this one day…but today I was looking for pepper shrimp receipe…how come u dont have that?

  103. Margot Clarke
    February 11, 2011 / 9:40 pm

    I am looking forward to try the curry shrimp, when i make my curry shrimp i use coconut milk and not water. I know it might be a little too rich for others but when you try it you will see it taste great. I also add cilantro.

  104. Traci
    February 8, 2011 / 9:40 am

    Looking forward to trying your recipe, Chris – it looks very similar to the recipe that we used when I was living on Grand Cayman. Love your website and keep up the great posts!

  105. Hema M
    December 19, 2010 / 8:39 pm

    hi Chris,

    In my Curry Shrimp (not shrimp curry) I season the shrimps with ground Bhandanya, lil parsley, few celery leaves and thyme at least a few hrs before cooking. Not too much though as it will overpower the shrimp flavor.

    I enjoy this site and have recommended this to several Non Trinis….

  106. Pamalita
    October 19, 2010 / 10:08 am

    Chris thanks a million. Although I was born in Guyana, I don't know to cook 'West Indian'. So this is a good start. I absolutely love curried shrimp and what's great is I don't have to clean them. yay
    I will impress my friends and family who make fun of me being too 'Canadian'. I'll show them a 'ting' or two. lol

  107. Richard
    August 5, 2010 / 10:45 pm

    will try it this weekend it looking tasty.Thanks Chris.
    Yea,i never go to a restaurant that put curry last.I guess from Trinidad originally and ole fashion!!!!Curry shrimp!
    lol..
    I didn't know about that make of curry but will look for it.

  108. Roz
    July 29, 2010 / 11:37 am

    Will definitely try your version – I hungry just watching. The curry powder I have been used for a few years is Lalah's but Martinique or Guadeloupe also have some good mix. Keep up the good work.

  109. starrynight
    July 8, 2010 / 6:02 pm

    I love shrimp cooked in any style but the curry is special. as your mum said Chris
    "curry fry down a bit boy". Same thing I tell my children. Very important tip.

    Good job Chris.

    Thanks.

    Thora.

    • July 14, 2010 / 7:59 pm

      so glad that you stopped by and commented

  110. joy
    June 7, 2010 / 1:56 pm

    hi chris, thank you so much.. it really helps a lot for me.. ๐Ÿ™‚

    • July 14, 2010 / 8:00 pm

      lovely.. do let me know how you like it.

  111. May 23, 2010 / 11:30 pm

    I added the coconut milk as suggested. It makes this dish even more rich.

    • July 14, 2010 / 8:00 pm

      coconut milk and curry is always a good combination

  112. Angelica E
    March 13, 2010 / 8:30 pm

    ok I tried the recipe to the t and its spicy but its very bland I mean I tried to doctor it as much as I could but it wasnt appealing at all

    • admin
      March 14, 2010 / 8:52 pm

      Hello Angelica, Thanks for your honest opinion. I’m not sure what to say. Can you tell me the name of the curry powder you used so I can avoid it in the futures ๐Ÿ™‚

      happy cooking

      chris…

  113. February 19, 2010 / 2:36 pm

    Hello Chris,

    I have sent you two mails asking for a recipe for gantia. Can you help? I love the web page and your approach to cooking.

    • admin
      February 21, 2010 / 3:09 pm

      Daniel, sorry. I’ve checked my inbox but couldn’t find anything from you. BTW, what is gantia? And thanks for the kind comment.

      happy cooking

      chris…

      • Ed S
        September 27, 2012 / 11:49 pm

        In Mauritian cuisine there is a cake named "Gantia".

  114. MARLON
    February 9, 2010 / 8:24 pm

    HEY REALLY GOOD RECEPIES. MY WIFE SUGGESTED TO ADD ROASTED GROUND GEERA OR CUMIN AS SOME MAY KNOW IT.

    • admin
      February 9, 2010 / 10:45 pm

      Thanks for the tip Marlon…pass on my thanks to your wife as well.

      happy cooking

      chris…

  115. February 1, 2010 / 10:49 am

    Hey Chris,

    Wonderful stuff!

    Anyhow, I like printing your recipes for reference. However, i do not want all the other stuff. Replies,etc..
    Could you do something about that? I should be able to just print the recipe or
    recipes.

    Dean Seon

    • admin
      February 1, 2010 / 12:55 pm

      Dean, thanks for the kind comments. The only thing I can suggest is to copy and paste the text into a “text” file. This way only the text you copy will be copied and not the pictures.

      Very soon I’ll start working on a recipe book which I’ll be giving out for free. Stay tuned.

      Happy cooking

      chris..

      • Nancy
        April 19, 2010 / 8:51 pm

        Hi Chris,

        My uncle turned me onto your site and I think it's great. My mother is from Trinidad and I love that I can learn how to make some traditional dishes and surprise her.

        I am a web/graphic designer and I read the comment about not being able to print just the recipe without comments. I'm not sure if you are using wordpress for this site, but there is a plugin that could make printing out the recipes easier for people who visit your site.
        http://wordpress.org/extend/plugins/wp-print/

        Hope this is helpful!

  116. Joan W
    December 28, 2009 / 5:10 pm

    Hi Chris,
    Thanks so much for the recipes, curry is my favourite dish i can eat it five days a week. I am afro trini but my great granmother on my father’s side was madras indian and my granfather on my mother’s side was indian so it’s in my soul. I have been living in Canada for thirty six years and still cook mostly Trinidadian food.

  117. Chris De La Rosa
    December 19, 2009 / 9:16 pm

    @Nicky B. Now there’s a first..curry shrimp and couscous. I bet it was amazing.

  118. Nicky B
    December 19, 2009 / 6:21 pm

    Shrimp is my Fav and curry is so easy. I curry everything I set my eyes on, lol. Today I curried shrimp and added whole ochroes with tomatoes and served it with couscous as the rice. As we say in Trinidad ” it lash like licks with ah wooden swizzle stick”

    Love this site

  119. Chris De La Rosa
    December 18, 2009 / 1:15 pm

    Thanks for all your wonderful comments, it really keeps me going knowing others are enjoying what I have to share.

    happy cooking

    chris…

  120. Debbian
    December 14, 2009 / 11:45 am

    The curry shrimp looks delicious.I must try it and it is easy to prepare.

  121. Vidya
    December 11, 2009 / 4:39 pm

    Ah you gave me a new recipe to try , for the past few days i’ve been living off your website… thankyou …. my husband can’t get enough .

  122. Lavonda
    November 15, 2009 / 10:21 pm

    Oh, I will add one more thing – I used frozen peeled and deveined shrimp and you don’t even have to defrost them. I just added them to the pot with the curry and vegetables and as they cook, they will release their water and enhance the shrimp flavor of the curry. I didn’t add any extra water at all because of this, just the 1/2 cup of coconut milk.

  123. Lavonda
    November 15, 2009 / 10:17 pm

    I made your recipe today and it was so delicious! I am not Caribbean, but I enjoy experimenting with new flavors. I tried to find a Trini curry powder, but the closest I could find was a Jamaican curry powder at an Indian/Jamaican grocer here in Chattanooga. When I opened it, I did not like its smell – too much turmeric, so I used a curry powder blend that is sold in bulk by a grocery chain called The Fresh Market. I made the recipe exactly per your directions and it was delicious! My friends loved it also. I am going to order some of the Raja Jahan to use next time I make this. Oh, and I did add about half a cup of the coconut milk and it was just right. Thank you for sharing your recipe.

  124. October 8, 2009 / 7:47 am

    Hello All, Thanks for taking the time to leave your wonderful comments and tips. I’m only just back from T&T so I’m playing catch-up with work and responding to everyone’s comments.

    Re: Charmaine and Leesia.. great tips and thanks for sharing. BTW, “buss up shut” is still my favourite roti.. so much so (I can’t make roti) we get my mom to make tons for us and we put portion size in freezer bags and freeze them for future use. It’s just a matter of nuking a bag in the microwave whenever we get a craving.

    Happy cooking.

    Chris
    .-= Chris De La Rosa´s last blog ..How to make green Mango Chutney. =-.

  125. Leesia
    October 6, 2009 / 3:47 pm

    when u heat the oil add some chopped onion garlic and hot pepper,let fry abit in oil until the aromas rise mix curry powder in a little water and let fry down,true trini style,hope this helps.p.s loves shrimp especially with roti (preferably bust up shut)

    • ASHA RAHIM
      March 9, 2012 / 6:51 pm

      Hi Leesia, I agree ,the curry 'patches ' a bit in the oil ,so the pepper and onion,garlic …als a bit of shadon bene ,give the curry aroma and then you add the water for the paste.

  126. charmaine (trinidad)
    September 25, 2009 / 4:17 pm

    when u heat the oil place a clove of garlic to burn in it, this will help cure the curry and add taste, and also u can first disolve the curry in a little water before u add it to the hot oil, the result is less grain but a smooth finish. hope this helps. thank you

    • Pam
      October 27, 2010 / 11:50 am

      Hi Charmaine, this is Pam & that's exactly how I prepare any curry dish.

  127. Angela
    September 25, 2009 / 3:38 pm

    Hi Chris, I’m most delighted to have bumped into your website. WHY? my teenage daughter finds cooking boring and as such never learned to cook. But she is all for tecnology so when i introduced her to your Caribbean Pot…she now has an interest and find that caribbean cooking is not hard but just needs creativity. May God continue to keep your site going because she relies on it.

  128. Liza
    September 24, 2009 / 9:45 pm

    Hmmmmm I love shrimp and I am going to try this.

  129. glasspole
    September 23, 2009 / 9:41 am

    want some now.mouth watering.

  130. September 15, 2009 / 3:07 pm

    that curry shrimp is very appeaLING to the eyes. its simple and delicious. i must try it.

    i will introduce my caribbeanpot.com

    ive never been to a better website.

    thanks very much for your daily recipes
    .-= yanique´s last blog ..A chef dโ€™oeuvre macaroni pie. =-.

  131. Cher
    September 5, 2009 / 5:33 am

    I did the curry shrimp today, and even though I live in Dubai, I just came back from Trinidad with my stock of great curry powders!!!
    I added some potatoes to my dish, and served it up with some Jasmine rice…was a delight! thanks for sharing……

  132. August 6, 2009 / 3:39 am

    A special thanks to everyone for taking the time to leave your comments. Please do share with your friends and remember to add me as your friend on facebook if you'd like to connect. Click in the "about" link above to see my profile on Facebook.

    Happy cooking

    Chris
    .-= Chris´s last blog ..Scotia Bank Caribana, Toronto : King and Queen event. =-.

    • Antoinette G.
      January 25, 2012 / 6:53 am

      thanks Chris you too sweet. your curry sounds nice but i make my own curry mix & so have control of the flavour my curry is this. 2tbs of garam masala [ good quality] 1/2 tsp of ground coriander 1tsp of cumin 1tsp tumeric, mix well & lightly toast then proceed to cook whaever you have in mind. if you are cooking goat or duck add ground mathee it helps cut out the gaminess of the meats & of shadobeni.chopped finely for these meats also increase the garammasla by a little & add a pinch of amcharmasala. of course in all the dishes coconut milk. Enjoy! antoinette [aka Toni]

  133. Beverly
    August 4, 2009 / 6:45 am

    Thsnks for having such a great site. I really appreaciate the recipies and looking forward more.

  134. MALTEDAYE BOODHOO BALKARAN
    June 3, 2009 / 5:15 pm

    I LOVE SHRIMP ANYWAY IT IS PREPARED MAKES IT QUITE UNIQUE, I ENJOY IT ALL THE MORE BETTER.

  135. Random T.
    April 24, 2009 / 6:28 am

    I read your blog for quite a long time and should tell you that your articles always prove to be of a high value and quality for readers.

  136. April 16, 2009 / 3:15 am

    Curry shrimp, shrimp curry – I think it depends on where you're from. In Guyana where I'm from, we say shrimp curry. But hey, the important thing is that is it shrimp and it is a curry right? ๐Ÿ™‚

    <abbr>Cynthia’s last blog post..A 'lil Blog Cooking</abbr>

    • cynthia nelson
      February 11, 2012 / 10:28 pm

      curryshrimp is one of my favourite i love shrimps thank you wonderful recipie

    • February 15, 2012 / 11:54 am

      Yes, that is just how we say it, Fish curry, chicken curry. But you know what? I find that irrespective of where we are from we all use the same ingredients but with a twist. That''s why I love my caribbean foods. The creativity that goes with it. But I tell you, GUyanese Foods are the best. Just saying.
      Jacque

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