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Curry Shrimp

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This recipe is from Erryll, a.k.a. Float, a.k.a. Cock Upon the Water, a fisherman down in Bluefields on the south coast. The recipe is simply stated as follows: “Burn de curry in h’oil, add de seasoning, okra, shrimp and water. H’allow to cook far a short while.” Eaten on a riverbank, after catching the shrimp and cooking it over an open fire, this is a true experience! Serve with rice and Mango Chutney.

The shrimp heads, tails and shells can be left on for better flavor and a more rustic dining experience.

Makes6 servings

CostModerate

Moderate

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturehot & spicy, juicy, savory, spiced

Ingredients

  • 3 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 medium-size onion, chopped
  • 1 whole scallion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons seeded and diced sweet red pepper
  • 1 slice Scotch bonnet pepper (any color)
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons tomato sauce or paste
  • 1 cup water
  • 1 cup sliced okra
  • 1 pound medium-size shrimp, peeled and deveined

Instructions

Heat the oil in a large skillet over medium-high heat. When it is very hot, add the curry powder. Cook, stirring, for 2 minutes. Add the onion, scallion, garlic, sweet pepper, Scotch bonnet pepper and black pepper. Cook, stirring constantly, for 3 minutes. Add the tomato sauce or paste and cook 3 minutes more. Add the water and blend well.

Add the okra and shrimp. Reduce the heat to medium, cover and cook until the shrimp are just cooked through, about 5 minutes. It is best served hot, straight out of the pan.

 

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