Tidings Cooking Challenge – Quick Curry Shrimp
Welcome to Tidings’ Cooking Challenge! Every month we’ll offer a recipe for you to try. You can follow the recipe exactly or vary it however you would like. Then, post a comment below — a short descriptive paragraph (up to 150 words).
This month, I thought I’d continue our theme from Flavours of the Caribbean, and make a Trinidadian curry dish. Tamara Sanowar Makhan, a Toronto-based artist and filmmaker, shares her mom’s famous recipe for curried shrimp. With ten people to feed everyday, Tamara says that her mom had developed a method of producing flavourful and complete meals that would take only minutes to prepare and cook.
Don’t shy away from this recipe because few measurements are given. It’s very forgiving. In fact, I had forgotten to check my supply of curry before beginning the prep work, only to find that I had about a teaspoon of it left in the jar. No worries, I just added what I had. The final result was probably not nearly as spicy as Tamara’s mom may have preferred it. But, the combination of flavours produced a sweet, complex dish. I served the shrimp with Jasmine rice. Tamara suggests serving a side of roti, paratha, veggie fried rice or sliced tomato and pepper sauce. Oh, there’s one more important part to this recipe… When you’ve finished cooking, you must proclaim: I don’t mean to brag, but this is the best curry shrimp I’ve ever tasted!
Quick Curry Shrimp
1 lb large shrimp (preferably not frozen)
1 lemon, orange, grapefruit or lime
Pinch of salt
1 garlic clove, minced (or 1 tsp garlic powder)
Lemon pepper, to taste (or black pepper)
1 tsp brown sugar
A handful of green onion, chopped
1 Tbsp curry powder, or to taste
Butter or oil for frying
1. Shell and devein shrimp. Wash shrimp with citrus (not water). Drain citrus.
2. Season with salt, fresh garlic or garlic powder. lemon pepper, brown sugar, green onion and curry powder. Use enough of the seasonings to cover all the shrimp well. Stir until well coated. Best if left to marinate overnight.
3. Heat butter or oil on high. Add shrimp and stir-fry for just a few minutes until shrimp are pink.