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"Do vegetarians eat animal crackers?"--Unknown

Shrimp Curry Recipe

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This recipe for Shrimp Curry is from Loving Legacy of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce
1 Tbsp. tomato paste
¾ tsp. salt
¼ tsp. sugar
1 tsp. garam masala
½ tsp. ground roasted cumin seeds
⅛-¼ tsp. cayenne pepper or to taste (optional)
3 Tbsp. finely chopped fresh cilantro
1 fresh hot green chile, finely chopped (do not remove seeds) (optional)
1 Tbsp. water
1 (7 oz.) can coconut milk, well stirred*

Shrimp
3 Tbsp. vegetable oil
1 tsp. black mustard seeds
3 cloves garlic, peeled and finely chopped
1¼ lb. medium shrimp, peeled, deveined and rinsed, then patted dry
Directions:
Directions:
* can substitute 1 scant cup of heavy whipping cream for the coconut milk

To make the Sauce: Put the tomato paste into a bowl. Add the remaining ingredients except for the coconut milk. Mix well. Slowly mix in the coconut milk.

Set aside.

Put the oil in a wok or frying pan and set over medium-high heat. When the oil is hot put in the mustard seeds. As soon as the mustard seeds pop (it only takes seconds), add the garlic. Stir until the garlic turns medium brown and then add the shrimp.

Stir until the shrimp is opaque most of the way through. Add the sauce, cooking until it begins to simmer.
Number Of Servings:
Number Of Servings:
4 to 5
Personal Notes:
Personal Notes:
We always look forward to Graham cooking this for us when we visit! - Donna and Ken

 

 

 

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