Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe

Ingredients you’ll Need

40 pieces Shrimp (We used Florida Pink Shrimp from L Seafood)

City Eats Curry Powder

City Eats Seafood Seasoning

City Eats All Purpose Seasoning

1 540ml can Coconut Milk

Tricolour Bell Peppers (1/4 each)

1 Carrot (OPTIONAL)

1 medium sized Potato (OPTIONAL)

2 stalks Green Onions/Escallion

4 Sprigs Fresh Thyme

6 cloves of Garlic

Gewürztraminer Wine from 50th Parallel (Use your favourite White Wine of Choice)

 

Seafood Stock

 

Step 1

Remove and Use the Shell from the Shrimp  to make Seafood stock. In a pot, add  3 cups of water with 1 cup of White Wine, 1 Green Onion Stalk 2 tablespoon City Eats Seafood Seasoning and cook for 10-12 minutes on medium.

 

Step 2

If Shrimp has not been deveined, Devine and rinse in Vinegar and water to prep. Season Shrimp with 1 tablespoons of the City Eats Curry Powder, 1 tablespoon All Purpose and 1 tablespoon City Eats Seafood Seasoning and set aside.

 

Step 3

Dice and Chop all your Veggies: Carrots, Potato, Bell Peppers, Onion, Garlic, Thyme and set aside.

 

Step 4

In a Pot, toast 2 tablespoons of the City Eats Curry Powder on low to medium heat for about 3 minutes. Do not burn the Curry or allow to get dark and bitter.

 

Step 5

Add in Veggies: Carrots, Potato, Bell Peppers, Onion, Garlic, Thyme, followed by Coconut Milk. Season Sauce with 1 tablespoon City Eats Seafood Seasoning and 1 tablespoon City Eats All Purpose Seasoning or to your desired taste. Let cook for 10-15 minutes.

 

Step 6

Add in Seasoned Shrimp and Stir in with Curry and cook for another 5-7 minutes or until Shrimp appears cook.

 

Serve with Rice/ your favourite side; Garnish with Fresh Thyme and Enjoy!