curry shrimp Archives | CaribbeanPot.com

I’m sure we can all agree that Curry Chickpeas (channa) with Potato (aloo) is insanely tasty and comforting, especially when you have freshly made Paratha Roti on the side. With that in mind, allow me to share yet another way to further enhance this wonderful curry dish. If you head over to the Recipe Index, you’ll find other variations I’ve shared over the years.

You’ll Need…

3/4 lb medium shrimp (cleaned)
2 tablespoon Caribbean Green Seasoning (divided)
2 1/2 tablespoon curry powder (divided)
3/4 tablespoon salt (divided – adjust)
1 tablespoon black pepper (divided)
3 tablespoon olive oil (divided)
1 med onion (sliced) 7 cloves garlic (crushed)
1 scotch bonnet pepper (optional)
1 tablespoon ground masala
1 teaspoon turmeric (saffron)
4 large potatoes (sliced)
1 large can chickpeas (channa)
3 1/2 cups water (adjust)
1 teaspoon ground roasted Cumin (geera)
2 tablespoon chopped cilantro

Notes. May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper as I like my curry spicy. You may leave it out or use (any hot pepper) in amounts you can tolerate. And finally, if making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free requirements. Especially the curry powder you use as some can contain fillers.

Season the cleaned and deveined shrimp with 1/3 of the salt, 1/3 of the Caribbean Green Seasoning, 1/3 of the black pepper and 1 tablespoon of the olive oil. Use any oil you prefer cooking with. Stir and let it sit for 5 minutes.

Heat your saucepan on a medium flame, then quickly cook the shrimp for 90 seconds, then remove and set aside for later. They will curl and change to a pink/orange color. Don’t cook longer or they will go chewy.

In the same pot (lower the heat) add the remaining oil along with the garlic, onion and scotch bonnet pepper. Cook on low for 2-3 minutes. After which you’ll add the remaining back pepper, curry powder, green seasoning, turmeric and ground masala. Continue cooking on low for another 2-3 minutes. Add a bit more oil should it be overly dry.

In the video I explained that I cut the potatoes in 2 sizes so the bigger pieces will hold some shape as they cook. Turn the heat up to med and add the sliced/washed potatoes to the pot and stir well.

At this point you may add the chickpeas (say channa) to the pot, along with the water and remaining salt. In the video I explained why I rinse and drain the chickpeas as well as remove the other skin (discard).

Bring to a boil, then reduce to a simmer and cook until the potato is tender and start falling apart.

About 20-25 minutes later it will be time to taste for salt and adjust to your liking. If you find that the gravy or sauce is a bit runny, use the back of your spoon to crush a few pieces of the potato. However keep in mind that as it cools it will thicken further, plus the residual heat from the pot will thicken things too.

Add the cilantro (were I in the Caribbean I’d add chopped Chadon Beni aka culantro) and geera and stir well. Then it’s time to return the shrimp to the pot, stir well and cook for 1 minute before turning off the stove.

Simplicity at it’s best in my humble opinion.

Delicious Curry Shrimp with Potato – Easy to Make at Home.

May 23, 2024April 4, 2024Leave a Comment

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!

Gluten Free Seafood

How To Make Delicious Curry Shrimp At Home!

March 20, 2024February 16, 20242 Comments

The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.

You’ll Need…

1 1/2 tablespoon olive oil
1 teaspoon cumin seeds (geera)
1 medium tomato (puree)
1 medium onion (puree)
6-8 cloves garlic (crushed)
1 teaspoon grated ginger
1 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (cut in 1/4s)
1 1/2 tablespoon curry powder
3/4 tablespoon Anchar Masala
1 cup water
1 1/4 lb medium shrimp (peel / devein)
1/2 lime (juice)
1 tablespoon chopped parsley

Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni (culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.

In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.

After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).

Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.

After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.

It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.

Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.

You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!

Seafood

Curry Pigeon Peas With Shrimp.

January 15, 2024January 9, 2024Leave a Comment

With this recipe I’ll be using frozen pigeon peas as it’s readily available where I live. However, should you have access to freshly picked and shelled peas, you’ll get better results. Curry Pigeon Peas on its own is very delicious and while I’ve shared several ways to boost this dish, it’s only today that we are exploring adding some shrimp to the recipe.

You’ll Need…

1 1/2 lb pigeon peas
1 1/2 lb shrimp (small/medium)
1 lemon (juice)
6 medium potatoes (1/4)
3 tablespoon olive oil (divided)
1 tablespoon Caribbean Green Seasoning
1 medium onion (sliced)
1 scotch bonnet pepper (sliced)
6-8 cloves garlic (smashed)
1 tablespoon salt (divided)
1 teaspoon black pepper (divided)
2 tablespoon curry powder
4-6 dried curry leaves (optional)
1/2 cup water (cooking the curry base)
3-4 cups water
1 teaspoon anchar masala
1 teaspoon ground roasted cumin (geera)
2 tablespoon chopped Shado beni (culantro)
5-7 wiri wiri peppers (optional)

Notes! Please follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I enjoy SPICY foods, however you may leave it out or use in the amount you can tolerate.

Devein the shrimp and wash with the juice of the lemon and cool water, drain and season with 1/3 of the salt, 1/2 the black pepper, 1 tablespoon olive oil and the Caribbean Green Seasoning, stir well and let it marinate for about 10 minutes.

May I recommend that you do this step in advance. Place the frozen peas in a pot covered with water and bring to boil. Reduce the heat to a rolling boil and cook for 20 minutes. Repeat this step for another 20 minutes, then drain and set it aside. (explained in the video)

Heat your saucepan on a medium flame, add the shrimp and stir well to quickly cook. All we need is about 2-3 minutes, before you remove them and set them aside for later (we don’t want to over cook the shrimp).

Add the remaining oil to the pan along with the onion, garlic, remaining black pepper and scotch bonnet pepper. Turn the heat down to low and cook for about 3 minutes. At this point add the curry powder and curry leaves (optional) and stir well. Your heat must still be low as you don’t want to burn things.

Four minutes after adding the curry powder, add 1/2 cup of water and turn the heat back up to medium. This step will cook out any rawness from the overall curry dish.

After 5 minutes, crank up the heat to burn off ALL liquid until we can see the oil we started with. Be sure to stir so nothing sticks to the pot. Now add the pre cooked pigeon peas along with the potato to the pan and stir well to coat.

Add the remaining salt and 3 cups of water to the pot and bring to a boil. Then reduce to a simmer and cook for about one hour. Add more water should you need to, during the cooking process.

At this point the peas should be tender and the potatoes falling apart. In goes the Anchar Masala and ground roasted Cumin, stir well and then add the previously cooked shrimp.

Cook for one minute before turning off the stove. Here’s when you’ll add the wiri wiri peppers (whole – DO NOT BREAK) along with the chopped Shado Beni (stir). Should you not be able to source the shando beni, add cilantro (coriander). The whole wiri wiri peppers are for those of you who enjoy that extra KICK with your curry.

Serve with hot rice or with Sada Roti.

Gluten Free Seafood

Curry Crayfish With Potato.

February 18, 2022February 17, 2022Leave a Comment

While I didn’t grow up eating this dish on the islands (simply because I don’t ever recall mom having access to crayfish), it’s quite common to see me make it when I visit the Asian supermarkets and they have crayfish (frozen) in stock. The trick is to not over-cook the the crayfish, while using it a base for flavoring the entire curry.

You’ll Need…

1 lb crayfish (crawfish)
1 med onion (sliced)
4-6 cloves garlic (smashed/crushed)
1 1/4 teaspoon salt (divided)
1 1/2 tablespoon curry powder (divided)
3/4 teaspoon black pepper (divided)
4 -5 cups water
1 small habanero pepper (optional)
2 tablespoon Caribbean Green Seasoning (divided)
2-3 tablespoon coconut oil
5 medium potatoes (1-2 inch pieces)
1 teaspoon roasted Geera (cumin)
1 tablespoon Cilantro (chopped fine)

Note: If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may have flour as a filler/thickener.

Wash the crayfish with 1/2 lemon or 1/2 lime (juice) and cool water. Drain and squeeze dry (especially if the crayfish was previously frozen as in my case).

Season with 1/4 teaspoon salt, 1/2 of the black pepper, 1/2 tablespoon curry powder and 1 tablespoon Caribbean Green Seasoning. Mix well and marinate for 10-115 minutes.

Add 2 tablespoon of coconut oil in a saucepan on a medium flame. Add the seasoned crayfish, stir well, then crank up the heat to high. Cook for 1.5 to 2 minutes, then remove the crayfish and set aside. I used a slotted spoon.

Turn the heat down to medium now (same saucepan), add the onion, garlic, remaining black pepper, habanero pepper (remove the seeds ad white membrane around the seeds to tame the heat a bit if you want) and the remaining Caribbean Green Seasoning. Stir to combine and cook for about 3-4 minutes. Once the liquid is burnt off and you can see the oil we started off with (add more coconut oil here if you wish), add the remaining curry powder and stir well.

Turn the heat to low so we don’t burn the curry. After 2-3 minutes, add 1/2 cup of water along with the roasted cumin (geera). Cook for 3-4 minutes or until the liquid burns off. This is your curry base.

Now add the potato and stir to coat the pieces of potato with the curry, then add 4 cups of water and remaining salt and bring to a boil. Turn the heat to low, lid on (slightly ajar) and cook for 20 minutes and the potato is falling-apart tender.

Once the potato is tender, you can crank up the heat and crush a few pieces of potato to thicken the gravy. Now add the pre-cooked crayfish to the pot. Do keep in mind that this dish is meant to have a sauce or gravy and that it will thicken considerably as it cools down.

Cook for a minute or two, add the cilantro and taste for salt and adjust accordingly. Enjoy!

Be sure to watch the video below if any of the steps seem confusing and be sure to serve this with your fav rice dish, sada roti or my fave.. buss-up-shut roti. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Oh Yeh.. shrimp can be used a as a replacement for the crayfish.

Gluten Free Seafood

Curry Crab With Shrimp and Potatoes.

April 18, 2021April 4, 2021Leave a Comment

Here’s a classic Caribbean Seafood Curry which will not only excite the tastebuds, but one which will get even get those picky eaters eager to be at the dinner table. Succulent shrimp, tender potatoes and a gravy rich with crab flavor, without being overbearing. NO this does not need coconut milk (but I’ll leave that up to you).

You’ll Need..

3 ocean crabs (cleaned and cut in 1/4s)
1 – 1.5 lb shrimp (large 21-25)
1 1/2 tablespoon Caribbean Green Seasoning (divided)
3/4 tablespoon sea salt (divided) *adjust
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
6 medium potatoes (in 1/4)
3- 4 cups water
2 tablespoon olive oil
1.5 – 2 tablespoon Curry Powder
1 teaspoon ground roasted cumin (geera)
1 teaspoon Anchar masala
2 wiri wiri peppers
1 medium onion (diced)
6 cloves garlic (smashed)
1 medium tomato
2 tablespoon Shado beni (or cilantro)
* Juice of one lemon to wash the crab and shrimp

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, in the event there’s any ‘filler” in it. I used Yukon Gold potatoes as I love the texture it gets when it’s cooked and breaks down (to thicken the dish), but feel free to use any variety you like.

Wash the crab and shrimp (please devein) with cool water and the lemon juice and set aside.

Deep pan on medium flame, add the olive oil followed by the garlic, onion and wiri wiri peppers (any spicy pepper you like will work). Turn the heat down to low so we don’t burn the garlic. Add the cumin seeds and stir – heat still on low.

After 4-5 minutes, add the curry powder and stir. It’s will go darker, start clumping and release a lovely scent. This sort of wet toasting will allow the spices which makes up a good curry powder, to bloom. Add the black pepper at this point. Now turn the heat to medium, stir and add 1/4 cup water to the pot. Scrape to release anything stuck to the bottom of the pot.

As the water drys up, add the Anchar Masala and roasted cumin (geera) and stir well. Yes that’s even more wicked flavors right there.

Keep stirring and get rid of all the liquid. We’re hoping to see the oil we started with. Toss in the crab at this point followed by the 1 1/4 tablespoon of the Caribbean Green seasoning and 1/2 tablespoon of the salt. Mix well. Toss in the diced tomato, that acidity will help bring balance to the dish.

Go in with the potato, stir to coat, then add the rest of the water and bring to a boil (turn up the heat).

Season the shrimp with the remaining green seasoning and salt. Set aside.

Once the pot comes to a boil, reduce the heat and cook with the lid on (slightly ajar), until the potato is tender and start breaking down.

20 minutes later and the potatoes should be fully cooked. Using your spoon crush a few pieces of the potato to help thicken the gravy and turn the heat up if you have a lot of liquid, until you get a consistency you like (remember it will thicken as it cool).

Here’s where we’ll add the season shrimp to the pot, stir in well and cook for 1-2 minutes before you turn off the stove. Let the residual heat finish cooking the shrimp or we risk over-cooking the shrimp.

Taste for salt (you will need) and adjust accordingly. Toss in the shado beni (or cilantro), cover the pot and leave it for 3-4 minutes before serving.

You now have and iconic Caribbean Seafood Curry to enjoy with your family and friends. Serve with rice or roti.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Curry Lobster With Shrimp.

April 2, 2021March 14, 20212 Comments

Seafood and Curry lovers, I got YOU! The delicious combination of wild caught shrimp and lobster claws in a CLASSIC Caribbean curry sauce… no need for coconut milk, but rock it if you feel the need. This is one of my all-time favorite way to use curry with seafood and I can guarantee it will be yours too!

You’ll Need…

1 lbs lobster claws (pre-cooked)
1 lb shrimp (shell on, deveined)
2 tablespoon coconut oil
1/2 medium onion (diced)
1 scotch bonnet pepper (sliced)
5-7 cloves garlic (smashed)
1 medium tomato (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 1/2 cups water
1 1/2 tablespoon curry powder
1 teaspoon dehydrated pimento peppers flakes (optional or use fresh if you have)
1 teaspoon dehydrated Shado Beni (optional or use fresh if you have)
1 teaspoon Anchar Masala
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon parsley (chopped fine)

Important! I used previously cooked lobster claws (on sale) in this recipe, so they only had to be reheated (after being thawed) in the curry sauce. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you decide on using. Anchar Masala can be found at your local West Indian supermarket or if you cannot source it, feel free to use roasted cumin (geera). I used dehydrated Shado Beni and Pimento Peppers (aka seasoning peppers), feel free to use cilantro (fresh) if you can’t source the Shado Beni. Fresh pimento is best IMHO, but it’s what I had on hand. However, feel free to leave it out if you cannot source it.

Thaw the Lobster claws and give them a quick rinse under cool water. I was able to get wild caught shrimp which were deveined, but had the shell on. That shell will give you great flavor. Wash with cool water and lemon juice (not mentioned in the ingredient list). Drain!

In a saucepan on medium flame, add the oil, onion and garlic. Turn the heat to low.

3 minutes later add the Scotch Bonnet pepper (as much as you can handle) and remember to wash your hands with soap and water immediately after. Habanero peppers work great in this dish as well, but you can also use your fav spicy pepper.

One minute after adding the scotch bonnet pepper, we’ll add the curry powder and move it around the pan. It will go grainy and darker. The low heat will allow us to waken up the spices which makes up the curry powder.

4 minutes later add the black pepper and turn the heat to med/high and in goes the water. Bring to a boil

Add salt, shado beni and pimento pepper, followed by the Caribbean Green Season and stir well. Then in goes the diced tomato. This tomato will help us get a thick gravy and the acid will balance the overall flavor of the dish. Reduce to a simmer.

For more flavor, add the anchar masla and continue cooking for about 4-5 minutes.

Add the shrimp and mix well.

3 minutes later, it’s time to add the lobster claws, mix well and bring to a boil (heat at medium).

2-3 minutes later it’s done, but we have to personalize things. Make sure the salt it to your liking (adjust) and the gravy to the consistency you like. Toss in the parsley, stir and you’re done!

Cooking the shrimp in it’s shell will not only add additional flavor as I mentioned above, it will also help prevent us from over-cooking the shrimp.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

The Ultimate Masala Shrimp (curry shrimp).

October 30, 2020September 3, 20205 Comments

The biggest PUNCH of flavor you can do to any dish, is to rock it Masala style! We’ve done fiery geera shrimp, curry shrimp with potato and curry shrimp in the past, however this version is my ultimate favorite. Quick seasoning, develop that rich masala base and quickly cook the shrimp in the deliciousness.

You’ll Need…

2 lbs medium shrimp (cleaned)
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
3 tablespoon olive oil (divided)
1 medium onion (diced)
2 medium tomatoes (chopped fine)
2 scallions (chopped)
6-8 cloves garlic (diced fine)
1 1/2 cups water
1 1/2 tablespoon curry powder
3/4 tablespoon cumin seeds (geera)
1 tablespoon Anchar masala
4-6 wiri wiri peppers
2 tablespoon chopped Shado beni (culantro)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.. Especially the curry powder you use. The Anchar masala can be found at your local West Indian market or feel free to use roasted cumin powder if you cannot source it. The Wiri Wiri peppers came from my garden via my freezer. Use as much of any spicy pepper you like or can source.

Season cleaned shrimp (shell removed, deveined and washed with the juice of a lemon or lime and cool water – drained) with black pepper, salt, Caribbean green seasoning and 1 tablespoon olive oil. Stir well.

I enjoy cooking curry type dishes outdoors, so I employed the use of my propane stove in the back yard. However, on a wood fire you’ll get exceptional flavors (or you can certainly cook on your stove-top indoors). In a heavy pan on a medium heat, add the remaining oil, then the onion and garlic and set you heat on low for 1-2 minutes. Then add the geera seeds (cumin) and stir well (heat still on low), followed by your fav curry powder. Cook for a further 2-3 minutes, then add the water and bring to a boil on a high flame.

Add the finely diced tomato and scallion. Two minutes later add the Anchar Masala and stir it well. Now and add the Wiri Wiri peppers (whole). And allow this masala gravy to cook down.

After all the liquid is burned off and you start seeing the oil we started with as you stir (it will be thick), it’s then time to add the seasoned shrimp to the pot and stir well to coat.

Remember that you are to avoid breaking the peppers or you will release the beast (heat).

On the high heat the shrimp will fully cook in 3-4 minutes. Top with the chopped Shado beni aka culantro (or use chopped cilantro if you cannot get Shadon Beni) and enjoy.

An incredible way to prepare and cook shrimp packed with bold flavors. Break a couple of the peppers and make this spicy. Sanctification on a different level for pepper heads.

Seafood

5 Tips To Cooking Perfect Curry Shrimp.

May 28, 2025June 12, 20174 Comments

I had a recent request via Instagram asking for tips on cooking curry shrimp. According to the person who contacted me, they encounter over-cooked and bland shrimp every time they give it a go in the kitchen. It got to the point where they’ve now given up on ever cooking curry shrimp again. I can assure you that if you also encounter this problem, you’re not alone. Experience also tells me that even many of the West Indian restaurants also get it wrong the majority of time.

My 5 tips for perfecting curry shrimp.

You’ll Need…

1 lb shrimp (clean + deveined)
1/4 scotch bonnet pepper (diced)
2 scallions
1/2 teaspoon cumin seeds
1 small onion (diced)
1 1/2 tablespoon curry powder
1 tablespoon veg oil (see tip below)
1/2 medium tomato (diced)
5 sprigs thyme
1 tablespoon cilantro (chopped)
1/4 teaspoon salt (adjust)
1/4 teaspoon black pepper
3 cloves garlic (diced)

Place the cleaned shrimp in a bowl and get ready to season/marinate. TIP 1. Do NOT marinate more than 10 minutes. Season with the 1/4 the curry powder, tomato, scotch bonnet pepper, scallions, salt, black pepper and thyme. Mix well and marinate for no more than 10 minutes or you’ll risk it starting to cook prematurely.

Heat a non stick pan on a med/high flame and go in with the veg oil. TIP 2 .. by using a non stick pan we’ll considerably reduce the amount of veg oil we use in cooking this curry. Turn the heat down to low and go in with the diced onion, 2 minutes later go in with the diced garlic (cook for 30 seconds). With your heat still on low it’s now time to add the cumin seeds, cook for 2 minutes then add the curry powder to the pan. TIP 3. Cook the curry powder on low for about 3-5 minutes. This will cook out any raw curry taste and allow the spices which makes up the curry blend to bloom (most flavor).

Turn the heat back up to med/high and add the seasoned shrimp to the pan and mix well. Basically you want to coat each shrimp with that lovely curry base we created. TIP 4.. cook on a relatively high heat.

Do NOT cover the pan/pot! TIP 5.. if you were to cover the pan the shrimp will spring a lot of liquid which will take long to burn off. The goal is to cook the shrimp (remember we already have that flavor-packed base) very quickly so they are plump and juicy when we’re done. I usually cook the shrimp at this point for 3-5 minutes, depending on the size.

Turn off the heat, move the pan off the burner and top with the chopped cilantro. Should you want a bit of gravy with this curry shrimp you can remove the shrimp after 3 minutes, add 1/2 cup of water or coconut milk.. bring to a boil and cook for a couple minutes. When you have a desired thickness to your sauce, you can add back the shrimp and warm through. Don’t over-cook please. Adjust the salt accordingly.

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Seafood

Fry-Dry Curry Shrimp A Family Classic.

December 20, 2016September 28, 20165 Comments

This is definitely one of those dishes that takes me back to my childhood. Seafood was our mortal enemy (with the exception of fried King Fish) of ours when we were kids, however this fried dried curry shrimp was something we always requested from mom. Normally served with hot-out-the oven coconut bake. Unlike traditional curry shrimp where you’d normally have a gravy or sauce and sometimes you’d find pieces of potato in the mix, this curry shrimp is all about that rich and intense curry flavor.

You’ll Need…

1 lb small/med shrimp
3/4 teaspoon salt
2 hot peppers (any you like)
1/4 teaspoon black pepper
1 tomato diced-fine
1 scallion diced -fine
1 tablespoon Caribbean Green Seasoning
2-3 tablespoon veg oil
3 cloves garlic
1/4 teaspoon cumin seeds (geera)
2 tablespoon curry powder
2 tablespoon chopped cilantro

Note: It seems that I forgot to take pics of the actual cooking process as I normally do. However you’ll manage with the written instructions and directly below you’ll have access to the full demo video. IMPORTANT! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder which may contain flour as a filler.

Peel, devein and wash the shrimp – drain dry. Then season with the salt, black pepper, scallion, tomato, hot pepper of your choice (this curry is usually spicy – but you can leave out the peppers if you wish) and Caribbean Green seasoning. Allow it to marinate for about 10 minutes.

Heat the oil on a medium flame in a heavy pot, then add the diced garlic and turn the heat down to as low as it can go. We don’t want to burn the garlic. After a minute add the curry powder (I used a Madras blend out of the Caribbean) as well as the cumin seeds. Heat still on low – we’re trying to bring out the flavors of the spices which makes up the curry blend.

It will go a bit grainy and darker. After about 3-4 minutes, it’s time to crank up the heat to med/high and start adding the marinated shrimp. Yes, add everything from the bowl and keep mixing as to pick up all that curry goodness from the bottom of the pot.

We’re using a heavy pot as we want to heat to be evenly distributed so we can cook the shrimp quickly before it’s overcooked and goes rubbery. Do NOT cover the pot and DON’T walk away as we don’t want it to stick and burn. Mix well and after about 4-6 minutes you’ll have a delightful fry-dry curry shrimp. As you turn off the stove toss in the chopped cilantro (typically Shado Beni would be used) and mix well Feel free to use a non-stick pot if you’re worried about the amount of vegetable oil used or if you’re worried about it possibly burning on the high heat.

Besides being and excellent side dish, I love these curry shrimp on sandwiches. As mentioned above, mom would make thick coconut bake and we would line up in the kitchen for a sandwich stuffed with these shrimp. She did use smaller shrimp though.

Gluten Free Seafood

Curry Shrimp With Pumpkin.

March 11, 2017August 11, 20163 Comments

Pumpkin and shrimp are two things mom struggled to get us to eat as kids, but as an adult I can’t get enough. Looking back I wish I had started eating pumpkin from a younger age as the pumpkins mom would use came directly from the small garden we had at the back of our home in rural Trinidad. Grown organically and under the brilliant Caribbean sun… I still recall mom commenting “gosh this pumpkin cook real gud” every time she made a pumpkin dish.

You’ll Need…

3 lbs pumpkin (butternut squash will work also)
1/2 lb shrimp (med, cleaned and deveined)
1 tablespoon Caribbean Green Seasoning
2 tablespoon olive oil
1/4 teaspoon black pepper
3/4 tablespoon salt
1 teaspoon brown sugar
3 cloves garlic
2 tablespoon water
1/4 scotch bonnet pepper (no seeds)

Edit! : Forgot to add the curry powder in the list. 1 Heaping Tablespoon Curry Powder (more to your liking)

Important: If doing this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you use, which can have flour as a filler at times.

Peel, devein and wash the shrimp. Then season with the Caribbean Green Seasoning, salt and black pepper. Allow the seasoned shrimp to marinate for 10 minutes as you peel and cube the pumpkin.

In a deep saucepan, heat the oil on a low flame and add the diced (or crushed) garlic, then go in with the curry powder (I used a Madras blend out of the Caribbean) and stir well. Cook on VERY low for 3-5 minutes. It will go darker and grainy.. this step will cook off the ‘raw’ curry taste and bloom the spices which makes up a good curry blend. Add the scotch bonnet pepper and stir well at this point as well.

Toss in the seasoned shrimp, turn up the heat to med/high and cook for about 1-2 minutes. Coat with the curry base. then remove the shrimp and set aside. We’ll finishing cooking them later. In the same bowl you seasoned the shrimp add a couple table spoons of water and stir, then add to the pot. This will deglave the pan and allow the pumpkin to coat with the curry easier.

It’s now time to add the cubed pumpkin to the pot and stir well to coat with the curry that’s still in the pot.

Place the lid on the pan and bring to a boil. The pumpkin will naturally sprout it’s own natural juices. Once it starts boiling, add the brown sugar, reduce to a simmer and cook for about 25 minutes – stir every 5 minutes or so. (lid on)

If you wanted you could add any of your fav herbs and some diced onion to the pot for additional flavor. Remove the lid and using the back of your spoon.. crush the pumpkin so it becomes more smooth. Yes, it should be soft at this point. It’s now time to burn off the extra liquid, so crank up the heat and cook for a few minutes.

As most of the liquid burns off, you can now add back the shrimp and stir well. Taste for salt and adjust accordingly as your salt appreciation will be different than mine. Cook for another 2-3 minutes and you’re done.

One of my favorite ways to enjoy pumpkin, especially with a pile of piping hot buss up shut roti and a side of kuchela! If you wanted to do this recipe fully vegan, you can always leave out the shrimp and add the pumpkin when I added the shrimp.. add a bit of coconut milk for extra flavor.

Gluten Free Seafood

String Beans With Shrimp In A Rich Caribbean Curry.

February 17, 2015February 17, 20151 Comment

When you grow up in the ‘country’ areas on the islands, you’re sure to have a kitchen garden where most of the vegetables, herbs and peppers you use in in the kitchen, comes directly from. My brother and I were gardeners from a very young age (not by choice.. especially when we wanted to run football and not tend to plants). Looking back, it seems we always had some sort of beans planted in that small plot of land at the back of our home. Maybe this is where my love for beans of all types originated? In this recipe we’ll use two of my favorite ingredients, string beans and shrimp along with that curry base, this will definitely be delightful.

You’ll Need…

1 lb shrimp
1 teaspoon Caribbean green seasoning
1 teaspoon veg oil (marinating the shrimp)
1 tablespoon veg oil
1/2 cup water
1/2 cup diced bell pepper
1/4 scotch bonnet pepper
3 cloves garlic
1/2 medium onion
1 heaping tablespoon curry powder
2 lbs string beans (any type of green beans)
1/2 teaspoon salt (adjust accordingly)
1/4 teaspoon black pepper

Note: You can use bodi (yard beans), French beans or just about any green beans you enjoy! If doing this recipe gluten free, please go through the entire ingredient list to make sure they meet with your specific gluten free dietary requirements. Be mindful that most curry powder may have flour as a filler, so do read the label.

Trim the edges off the beans, cut into 1 1/2 inch pieces and wash/drain. Dice the peppers, onion and garlic. Remember when handling scotch bonnet peppers you must wash your hands with soap and water immediately after. Peel and devein the shrimp, then season with the green seasoning and the teaspoon of vegetable oil and set aside to marinate for about 10-15 minutes.

Heat a wide pan on medium heat, then add the seasoned shrimp and cook for about 3-4 minutes. Then remove from the pan and set aside as we don’t want to overcook the shrimp (they will go rubbery).

Burn off any liquid in the pan, then add the tablespoon of veg oil and go in with the diced onion and garlic. Turn the heat down to low as we don’t want to burn the garlic but get that lovely flavor out of it. Cook for 3-4 minutes.

With the heat still on low, toss in the curry powder and black pepper, stir well. In this step we’ll toast the curry to release the rich flavors of the spices which makes up the curry blend. This step will also cook-out the sort of raw curry taste.

The curry will go dark and grainy.. that’s exactly what we’re looking for. Turn the heat up to medium and add the trimmed string beans as well as the scotch bonnet pepper. Mix well to get all that lovely curry goodness from the bottom of the pan. Now add the water, cover the pan and bring it up to a boil. When it comes to a boil, lower the heat to low, cover the pan and cook for about 12 minutes. Don’t forget to add the salt at this point as well.

At this point it’s time to go in with the previously cooked shrimp and diced bell peppers and turn up the heat to burn off any liquid at the bottom of the pot. Taste for salt (adjust accordingly) and cook longer (or less) depending on how you like your beans cooked. To stretch this dish you can also add some diced tomato near the end.

You should have plump and juicy shrimp, tender beans and that curry will bring it all together. For a more rich flavor you can use coconut milk instead of water in the cooking process. You may notice that I included some of the seeds of the scotch bonnet pepper.. be mindful that will increase the heat level as most of the heat in such hot peppers are in the seeds and white membrane surrounding the seeds.

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