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Author Notes: This Curried Shrimp brings in bold flavors and multiple textures all while being pretty low on the difficulty scale —Ashley Elizabeth
- 2 pounds cleaned and shelled head-off Shrimp
- 1 Sliced Onion
- 1/8 cup Scallions
- 1 tablespoon Minced Garlic
- 1 teaspoon Red Pepper Flakes
- 1/4 cup finely chopped Parsley
- 1/4 teaspoon ground Tumeric
- 1/2 teaspoon ground Cumin
- 1 tablespoon ground Corriander
- 1 tablespoon Ginger (grated)
- 32 ounces Seafood Stock
- 1 small Jalepeno (de-seeded and diced)
- Leftover curried shrimp (chilled)
- diced Green Apple
- Your favorite Aioli or Mayo
- Cherry Tomatoes (halved)
- Heat a large skillet over med/high flame
- When hot, add jalepno and onion (saute' for 2 mins)
- When slightly softened add curry paste and mix. Allow paste to bubble for aprox. 1 min (this is called blooming)
- Add garlic and seafood stock (you can make a stock with the shells of the shrimp. Alternatively substitute water)
- Add all remainig ingredients except shrimp
- Bring to a boil the reduce to a simmer. Alllow to simmer for no less than 10 mins
- Add shrimp and simmer for an additional 4-6 mins until shrimp is just done. Salt and Pepper to taste
- Serve over Jasmine Rice (prepared according to package instructions).
- With your leftover the next day mix all above ingredients. Be careful to strain the shrimp before mixing. Then add as much of the curry broth as youd like to "thin out" and add flavor to the salad. I like to enjoy this salad on toasted Brioche but it is perfect on it's own or with a spring mix of lettuces.
- This recipe was entered in the contest for Your Best Recipe for Now and Later