Shrimp Dinner: Appetizer and a Curry

Every Friday, there is a local food market near where I live, so I like doing my weekly shopping done there, but what I like most is if you get to the market in the last minutes they do discounts on everything. even if I’m too late to shop in general, I always go to my favorite fish monger there to get the best deal. Β Consequently we have fish many Fridays. This time I hit the jackpot with freshly caught shrimp! I got 2 pounds of shrimp for about $5.

To mix things up I did two different recipes. I got the idea from Jamie Oliver’s red Thai curry but modified it myself.

Red Thai Curry:

  • 250gr cleaned shrimp (Frozen ones works even better)
  • Few slices of fresh red chilli
  • 2 cloves of garlic
  • A bunch of fresh coriander (parsley works just as fine)
  • 2 roasted and canned red peppers
  • 1 tsp tomato puree
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 2 tbsp soy sauce
  • Sesame oil
  • Fresh ginger
  • 1-2 cups coconut milk

This is a very simplified version of the original. So if you want the authentic Thai curry check that out but if you want a really good curry dish keep going .;)

Put chili, garlic, coriander (I used parsley), red peppers, tomato puree, curry powder, turmeric, soy sauce, sesame oil and ginger in a food processor and turn them into a puree. If you use less soy sauce and sesame oil it will be a paste and it is just as good. Make whatever version you like.

Put the puree directly on a pan, add the peeled or frozen shrimp. Stir everything together until the shrimp are cooked or thawed out. Get the pan to medium heat and add 1 cup pf coconut milk if it looks like not enough you can add another cup.

Don’t over cook after adding the coconut milk, let it simmer for a few minutes.

After the coconut milk, don’t overcook it. Get the pan to simmer and leave it for a minute or two, then turn the heat off all together.

Add a little bit of chopped coriander or parsley on top as garnish.

This curry was so unexpectedly delicious that you should try it with other kinds of meat too.

This is one of the best dishes I’ve prepared. Even looking at its picture I can taste the nutty flavor of the coconut milk mixed with the Thai curry spices. The freshness of the mint leaves and the acidity of a couple of drops of lemon juice compliment the dish in another level.

Baked Crispy Shrimp:

For this part you can have two options

Put the shrimp on an oven pan, add

  • Butter
  • Salt & pepper
  • Sumac
  • Olive oil

Coat all of them with the mixture and just bake for 10-15 minutes. That’s it. You can do this anytime. But if you already do the Thai curry recipe for the same night, that is even better.Β 

Just add the same mixture you have prepared for the other shrimp dish. Coat all the shrimp with the help of a little bit of olive oil. And bake! Again for 10-15 minutes is enough for all of them to cook properly.

In my opinion the first option is better if you have fewer numbered king prawns, but if you have small shrimps, using the Thai curry is better for taste. The curry that sticks to the corners of the shell adds up to the taste.

Get ready to get your hands dirty. While the other shrimp dish is more traditional curry based, this appetizer takes the curry mixture to a different journey. It is super easy, perfect for a special weekend dinner.

Whichever way you cook, don’t forget a few slices of lemon or lime to add to the plates. That little bit of tangy acidic taste elevated the whole dish. And for garnish again chopped parsley or a few fresh mint leaves goes a long way.

My brother had rice to accompany this dish but I ate them plain and it was still pretty good.

3 thoughts on “Shrimp Dinner: Appetizer and a Curry

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