Curried Shrimp

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Tools required:
Battery powered drill
kitchen implements

1 small onion chopped fine
3 dried little red Anejo peppers diced with seeds
1 entire cluster of garlic, chopped fine

saute at low heat in oil with a tbsp butter
until onions and garlic are soft and become sweet.

1 cup chopped cilantro
1 cup chopped parsley
4 teaspoons curry powder
1/2 cup water

The water will keep the mixture from getting singed.
We want the mixture to become mush, but not brown mush.
So, add more water if necessary as the mixture reduces.

Cover and set aside.


Make a big pot of rice, about 1 or 2 cups per person.
Let is simmer/steam while fixing the rest of the dinner.


1 Medium Yam, peeled and chopped
1 small carrot

1 cup coconut milk
About what's inside one medium coconut.
You can use a power drill to get at the coconut milk,
then use a machete to cut the coconut in half.

Peel the coconut. You can leave the thin brown part on,
but get rid of the thick hairy part.

1 cup chicken stock
1/2 cup water
juice of 1 limon
1 tsp cumin molido (powder)
1 tsp ground, grated or chopped ginger
1/2 of a coconut's meat, chopped 1/4" or grated

Simmer all of the above until the yam is soft, and mush it all up with a potato masher.

(Take the rest of the coconut and cut into 1" bits,
drizzle with limon and Tajin clasico, and munch on it with some tequila shots while cooking. The directions seem to go downhill from here.)



Saute in butter:
1 kilo (2 pounds) of big fresh shrimp

Variation: skewer the shrimp and cook them on the barbeque for a different texture.

When the shrimp are done, add:
1/2 cup broccoli crowns
1 bunch green onions, cut into 1" bits
The entire curry mixture

Add water if necessary, to thin it into a medium thick sauce.

Serve over rice.

Click on pictures to see them full size