← Back to Search Results
Curry Shrimp Recipe-7387

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes 6 servings


  • 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


1. 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.

2. 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.



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

© 2006 Lucinda Scala Quinn

Nutritional Information

Nutrients per serving (% daily value)

168kcal (8%)
73mg (7%)
25mg (41%)
58mcg RAE (2%)
113mg (38%)
156mg (7%)
1g (4%)
9g (13%)
3mg (16%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?