Friday Night Curried Shrimp

I live with my longtime boyfriend, P, and while he’d be content to eat pizza and cheeseburgers everyday, that obviously doesn’t work for me.  Frequently we end up eating different dinners, but a few times a week, I try to cook for both of us, making a meal with enough protein for him (he has a very physical job) and also with vegetables since he often doesn’t otherwise eat them.  And of course it has to be a meal that fits my nutritional goals.  Last night, I decided on a curried shrimp dish I’d found on Elena’s Pantry (a fantastic paleo resource, btw).  The link is to her original post – the recipe below contains my modifications and notes.  This came together really quickly, which was good for a Friday night.  Aside from peeling the shrimp, it took about 30 minutes start to finish.  I served it over basmati rice (cooked according to package instructions) with a simple spinach salad and I’m pretty sure that the recipe is a keeper.  I try to take pictures of what I’ve cooked, but I forgot with this one.

Shrimp Curry
(serves 4-5)

Ingredients

4 tablespoons olive oil
1 pound large raw shrimp, peeled
6 cloves garlic
1 medium white or yellow onion, chopped
3/4 -1 cup tomato puree
2 teaspoons fresh ginger, minced
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
1/2 teaspoon red pepper flakes
curry powder (to taste)*
1/2 teaspoon salt + more to taste (note: if your tomato puree and/or curry powder already contains salt, be very careful adding more until after you’ve added the lime juice)
1 bunch cilantro, finely chopped
3 tablespoons lime juice, freshly squeezed

Directions:

1.  In large heavy saucepan, heat oil
2.  Add onions and garlic and saute over low heat for 8-10 minutes or until soft (resist the urge to speed it up by using higher heat – the flavor will come out much better if you take the time and do it on low heat).
3.  Add tomatoes, ginger, cumin, coriander, turmeric, red pepper, curry powder and salt; turn heat up to medium and simmer for 5 minutes.
4.  Add shrimp to simmering mixture and cook (uncovered) for 10 minutes or until cooked through (be careful not to overcook).
5.  Stir in cilantro and lime juice.
6.  Taste for seasoning.  Add additional salt if necessary.

*I use a really spicy curry powder.  This is definitely somewhere to adjust for personal preference.

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