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Shrimp Curry

Provided by Mel & Sheryl London

A tangy marinade of hot and cool spices imparts full flavor to the shrimp in 2 hours. Then they simmer quickly in just a few minutes in an onion and yogurt sauce. Fragrant long-grained Basmati rice completes the dish, providing a nice bed to absorb the sauce.

Shrimp Curry

Ingredients:

  • 2 pounds medium shrimp, peeled & de-veined
  • ½ teaspoon crushed dried mint
  • ½ teaspoon hot pepper flakes
  • 2¼ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • 1 tablespoon peeled & finely minced garlic (about 2-3 cloves)
  • 1 tablespoon peeled & finely minced ginger
  • 1 medium onion, peeled and grated
  • 1 cup plain yogurt
  • 1 teaspoon mild honey
  • 2 tablespoons lemon juice
  • 2 tablespoons coarsely chopped cilantro
  • Salt and black pepper to taste

Directions:

In a bowl, combine the shrimp with mint, hot pepper flakes, turmeric, coriander, cumin, garlic, ginger, salt & pepper until well coated. Cover with plastic wrap and refrigerate for two hours, stirring once during this time. At this point, cook the Basmati rice ahead.

When ready to cook, heat 3 tablespoons of the butter in a large non-stick skillet over medium heat. Add the onion and sauté, stirring constantly, until fairly dry but not brown. Add the remaining tablespoon of butter and the shrimp/spice mixture. Cook, stirring and turning the shrimp for about one minute, until they just become opaque. Then lower the heat to a simmer. Combine the yogurt and honey and whisk and add to the shrimp. Cover the skillet and simmer over low heat for about three minutes. Then uncover the skillet and simmer for one to two minutes more to allow the sauce to thicken a bit. Stir in the lemon juice and cilantro and server over Basmati rice.

Serves 6 - 8

 

MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.