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Sugar and Spice & Everything Irie: Savoring Jamaica's Flavors
Veda Nugent and
Marrett Green
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Curry Shrimp
by Veda Nugent and Marrett Green
This curry shrimp recipe is different from all
other curry shrimp recipes. The flavorful blend of spices, seasonings, and
curry is delectable on its own. But it’s the potatoes that pull the
seasonings, curry, and shrimp together, while making it that much more of
a hearty dish.
Yield:
3 to 4 servings
Preparation & Cooking Time: 30 to 45 minutes
Ingredients:
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2 potatoes, cut into ½-inch / 1-cm cubes
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1 large onion, chopped (about 1½ cups / 375 mL)
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4 cloves garlic, chopped (about 2 tablespoons
/ 25 mL)
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½ cup / 125 mL water
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¼ cup /60 mL vegetable oil
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1 teaspoon / 5 mL curry powder
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1 teaspoon / 5 mL salt
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1 teaspoon / 5 mL hot pepper sauce
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½ teaspoon / 2 mL thyme leaves
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½ teaspoon / 2 mL sugar
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½ teaspoon / 2 mL black pepper
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1 pound / 500 g shrimp, peeled
Method:
In a large pot, combine the potatoes, onion, garlic, water, oil, curry
powder, salt, hot pepper sauce, thyme, sugar, and black pepper. Over
medium heat, bring to a simmer and cook for about 20 minutes, stirring
occasionally, until the potatoes are tender. Fold in the shrimp, cover the
pot, and simmer for another 2 to 3 minutes or until the shrimp are just
cooked. Mash some of the potatoes to thicken the sauce, if desired.
Serve curry hot on white rice or roti. More recipes by
Veda Nugent and Marrett
Green
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