Curry Shrimp

It’s Friday night.  You’ve had a grueling week.  A flight that didn’t get in until 4AM, coworkers out for the week, a fall down the stairs, and a sinus headache that lasted 3 days.  But now it’s Friday.  You’re happy to be finished with the workweek and you’re ready for some comfort food.

My initial plan was to pick up dinner from a Jamaican restaurant that just opened.  I couldn’t find it.  Drove past the place, held up traffic, called, etc.  No Irie Cafe to speak of.  Oh well, I’ll just put dinner together myself, I thought.  So here goes — me cooking on the fly.

Ingredients

  • 1/2 lb. uncooked shrimp, shelled and deveined with the tail-on
  • 1 shallop, finely chopped
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh grated ginger
  • 2 teaspoons chopped fresh parsley
  • 1/4 cup green pepper, cut into 1/2 inch strips
  • 10 cherry tomatoes, halved

Directions

  • Saute the shallots, ginger, and garlic with 1 tablespoon olive oil over medium until the shallots are soft and translucent.
  • Add the shrimp.  Season liberally with salt (~1/4 tsp), curry powder (~2 tblsp), cumin (~1/2 tsp), and red pepper (~1/4 tsp).
  • Add the green pepper strips.  Cook and stir until the shrimp are cooked throughout.
  • Add the tomatoes, reduce heat to low, and simmer for 5 minutes to allow flavors to blend.

I served with rice, cabbage, and fresh corn on the cob.  It was all delish, looked great, and took just a few moments to put together.

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