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LOCATION: Recipes >> Caribbean >> Shrimp Curry 01

Print this Recipe    Shrimp Curry 01

Shrimp Curry
(Trinidad)
Serves 6.

1 1/2 teaspoons turmeric
1 1/2 teaspoons coriander
1 1/2 teaspoons cumin seeds
1 teaspoon mustard seed
2 bay leaves
1 1/2 teaspoons black peppercorns
1/2 teaspoon hot red dried peppers
3 tablespoons each oil and butter
2 pounds large, raw shrimp, shelled
2 large onions, finely chopped
1 clove garlic, crushed
4 tomatoes, peeled and chopped
1 tablespoon lime juice
1/2 teaspoon sugar
Salt to taste
1 tablespoon chopped lime pickle (optional)
Cooked white rice

Grind the turmeric, coriander, cumin, and mustard seeds with the
bay leaves, peppercorns, and dried hot peppers in a mortar. Set
aside. Heat 1 tablespoon each of the oil and butter in a skillet
and cook the shrimp until they are pink all over, about 5 minutes.
Remove the shrimp and keep warm.

Add the remaining oil and butter to the skillet and saute the onion
until tender and lightly browned. Add the garlic and the ground
spices, and cook, stirring, for 2 or 3 minutes longer. Add the
tomatoes, lime juice, sugar, salt, and the chopped lime pickle, if
desired. Cover and cook for 1/2 hour over very low heat, adding
a little stock or water if necessary. The sauce should be quite
thick. Add the shrimp and cook for 5 minutes longer at barely
a simmer. Serve surrounded by plain white rice.

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