The other night I wanted to have shrimp and
looked for a recipe, I knew I wanted coriander and cumin (Toasted is the best)
incorporated in this. Not finding what I wanted I put together this great
combination of flavors!
Spicy Curry Shrimp
- 1 lb. Shrimp ( if frozen, thaw) peeled and rinsed
- 1/2 tea. cumin toasted and ground
- 1/2 tea. coriander toasted ad ground
- 1 T. curry powder (medium spice)
- 2-3 T olive oil
- 1 t garlic minced
- 1/4 onion, finely chopped
- 1/8 tea. red pepper flakes
- !/2 c heavy cream
- 1/2 c apricot jelly
- Salt and pepper to taste
Toast cumin and coriander in a heavy skillet til seeds have a pungent aroma
in a flat dish combine curry powder, cumin and coriander.
Saute garlic and onion until soft on medium heat with olive oil. Toss shrimp in the cumin, coriander, curry mixture until coated and add to onion/garlic mixture and saute until barely cooked though, add pepper flakes.
Turn down heat to low and add the jelly and melt (2 minutes). Add the heavy cream and stir. The sauce will thicken slightly. If it’s too thick add 2 T more heavy cream.
Serve with rice.
Carrot and Onion Rice
- 1/2 c finely chopped carrot
- 1/2 c onion finely chopped
- 2 T olive oil
- 1/2 c flat leaf parsley finely chopped
- 1 c rice (I use Jasmine Rice)
- a pinch of salt
- 2 c water
Saute carrots and onion until soft, put aside Bring water to a boil and cook rice until most of the water is gone (15 minutes)
add carrots and onion and parsley and finish cooking. Serve with the shrimp
Serves 4
Add green beans, steamed for color and a mild flavor.
A simple green salad is also a nice addition.