Here is my easy-to-make 𝐂𝐮𝐫𝐫𝐲 𝐒𝐡𝐫𝐢𝐦𝐩 recipe inspired by my travels throughout the Caribbean. I have seen many Indian 𝐬𝐡𝐫𝐢𝐦𝐩 𝐜𝐮𝐫𝐫𝐲 𝐰𝐢𝐭𝐡 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐦𝐢𝐥𝐤 recipes on the internet, but for some reason, it is not what I usually find at local Indian restaurants in my area. I was first introduced to this dish while traveling the Caribbean many years ago. The Jamaican curry shrimp recipe is definitely at the top of my list for many years, but after a short stay in Trinidad and Tobago of a couple of months, the Trini curry shrimp recipe started to grow on me.
The differences between the Jamaican curry shrimp recipe and the Trini curry shrimp recipe are very subtle. One thing is no shortage in Trinidad is pepper! Yes, if you are not into spicy food, you better say hold the pepper in everything you order while in Trinidad! From street food like the infamous doubles to tamarind balls, Trini's put pepper on everything. This recipe curry shrimp recipe has a little bit of a kick. I do grow both Scotch Bonnet and another variety which I am not 100% what is called it, packs a punch.
I am not into spicy hot food 24/7, but slight pepper is a must for curries, especially shrimp curry and doubles! With that said, that is 100% optional, and although I have never made curry shrimp with coconut milk without pepper, I am sure most people will be okay with it.
𝐂𝐮𝐫𝐫𝐲 𝐒𝐡𝐫𝐢𝐦𝐩 𝐰𝐢𝐭𝐡 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐌𝐢𝐥𝐤 𝐚𝐧𝐝 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬
I told one of my friends what I was doing this week for the channel while preparing to film this video recipe, and the response was typical. Many of my friends love Indian food and predominantly west indies food, but they find it complicated to replicate. That is not the case. This easy-to-make curry shrimp with coconut milk and potatoes take no more than 30-minutes from start to fishing and can easily be replicated by even the most novices cook. It goes without saying that although this is a Trini recipe, I did add my touch. What is that? Wee, I guess you have to watch the video. No, I am just kidding. For this particular instance, I purchase shrimp that was already peeled and deveined but more often than not, I would do this with fresh shrimp my friends bring me. In which case I would have to peel and devein them. I like to save the shells and tails and add them to the water I boil my potatoes. Other than that, this is pretty much a traditional West Indies Trini curry shrimp recipe.
𝐌𝐚𝐤𝐢𝐧𝐠 𝐂𝐮𝐫𝐫𝐲 𝐒𝐡𝐫𝐢𝐦𝐩
As I said before, this curry shrimp recipe takes less than 30 minutes from start to finish. I think that the key is preparation. The time intervals between steps are short and don't allow time to pause for practice. Let's start by peeling and cleaning the shrimp. If you are using shrimp that have already been deveined and clean, I hope they still have the tails. That is because we are going to use them to flavor our potatoes. Deposit all your shells and tails in the pot you are going to boil your potatoes. Cut 8 to 10 small potatoes in half, add salt, cover them with water, and cook for about 10-minutes. The point here is not to thoroughly cook them but to give them a head start. While that cooks, let's season one pound of extra large shrimp with Caribbean green seasoning and salt and freshly ground black pepper. Mix to make sure all the shrimps are covered and place them in the fridge until we need them.
After 10-minutes or so, the potatoes will still be quite firm, and that is okay. Let's drain them and let them rest in the strainer. At this point, we are ready to start our curry shrimp. Let's bring about two tablespoons of olive oil to temp and sauté half an onion, half of the green pepper, some garlic, scotch bonnet pepper, and some green onions. Cook that until the onions get translucent, then add three teaspoons of cutty powder. I am using a Caribbean blend called Indi Madras. If you can't find it consider Chief, both are excellent Caribbean curry powder blends. We need to cook the curry for about 3-4 minutes. As it starts o dry and gets dark, we'll add 2-3 small chopped tomatoes and our potatoes. Mix, making sure everything gets covered with curry, then add the 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐦𝐢𝐥𝐤. Would you please bring it to a boil and cook covered under medium heat for 10 minutes or until the coconut milk has been reduced by 1/3! At this point, we'll add the shrimp, lower the heat to medium-low, cover it and cook for 5-minutes. At which point we'll remove it from the stove, add the shadow benny (culantro), cover it, and let it sit for the coconut milk to thicken. That is it! As you can see, this easy-to-make 𝐬𝐡𝐫𝐢𝐦𝐩 𝐜𝐮𝐫𝐫𝐲 𝐫𝐞𝐜𝐢𝐩𝐞 with coconut milk and potatoes takes less than 30-minutes, and it is undoubtedly a fantastic representation of west indies cuisine.
For the full recipe, please visit - https://cubanredneck.com/recipe-for-curry-shrimp
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