Curried Shrimp

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Tools required:
Battery powered drill
kitchen implements

1 small onion chopped fine
2 dried little red Anejo peppers whole with seeds
1 entire small cluster of garlic, chopped fine
1 Medium Yam, peeled and chopped or grated
1 small carrot
, chopped or grated
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley (perejil)
6 teaspoons curry powder

(optional) 1/2 tsp cumin molido (powdered cumin)
1 tsp ground, grated or chopped ginger (jengibre)
1/2 of a coconut's meat, grated

juice of 1 limon (the little ones that look like a Key Lime)
1 cup shrimp stock (or chicken stock)
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.

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, and let it get mushy.

Simmer all of the above until the yam is soft, and mush it all up with a potato masher. If you don't like it hot, pull the Anejo peppers out before mashing, or else pull them out after.

Cover and set aside.


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




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, peeled and cut into 1" bits
1/2 a pineapple, in 1 inch cubes

any other vegetables
like green or orange bell peppers
The entire curry mixture

Add water if necessary, to thin it into a medium thick sauce. Let it simmer for 5 minutes until the vegies are ready

Serve over rice.

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