I just realized that we are well into the new year and I haven’t posted a single recipe. I’ve been cooking but making a lot of old favourites and I’m trying to be more economical and structuring my meals and time differently. I typically cook every night and eat the leftovers for lunch. I’m trying to eat the leftovers for dinner and then have something different for lunch. I want to get back into going to the gym and start volunteering so I’m easing myself off of constant cooking to a certain degree.
I don’t always read the Toronto Star food section but every once in a while I’ll check it out to see what’s the word on the streets. I came across this recipe for shrimp curry and immediately had to e-mail it to myself. Not only was it a “Jamaican” curry but it contained okra. I LOVE okra. A lot of people don’t but I think it’s delicious, love the texture and love that it’s chock full of vitamins. I’m a sucker for goodness.
This is one of those recipes that could very easily end up on my quick and delicious list. I usually have all of the ingredients on hand, even okra since I usually buy it frozen. Believe me, having the ingredients on hand is half the battle. There is nothing too complicated about this recipe. There are a few things that need to be chopped but not a crazy amount, so the prep is pretty darned easy. The cooking time is practically nothing so if you prep ahead this could take about 15 minutes max to cook (and you’ll have your rice cooking while you do all this so everything will be ready together).
I’m a fan of this. The brand of curry you use will affect how well the recipe turns out but that is totally a matter of preference. Try to use a Jamaican curry rather than an Indian curry and you should be good to go. I followed this recipe to the letter and was very happy. I could see myself getting adventurous one day and throwing in different types of seafood into the mix. Oh! The photo on the Star website shows the shrimp tails on. While it makes for a nice presentation I HATE HATE HATE when my shrimp have the tails on. It makes them so much harder to eat. Your call though.
I definitely have to check out the Toronto Star recipes more often.
Jamaican Shrimp Curry
Ingredients
3 tbsp vegetable oil
2 tbsp curry powder
1 onion, chopped
1 green onion (white and green parts), sliced
1 clove garlic, minced
1/3 cup seeded, chopped red bell pepper
1/4-inch thick slice scotch bonnet pepper, minced
1/2 tsp or more sea salt
1/4 tsp freshly ground pepper
3 tbsp tomato paste
1 cup water
1/4 lb (120 g) okra, trimmed, cut in 1/4-inch rings (about 1-1/4 cups)
1 lb (450 g) medium shrimp, peeled, deveined
Directions
Heat oil in 12-inch skillet on medium-high until shimmery. Add curry powder. Cook, stirring constantly, 1 minute, until dark brown but not burned.
Add onion, green onion, garlic, red pepper, scotch bonnet, 1/2 teaspoon salt and pepper. Cook, stirring constantly, 3 minutes.
Stir in tomato paste and 1/2 cup water. Cook, stirring, 3 minutes.
Stir in remaining water until blended. Stir in okra, then shrimp. Reduce heat to medium-low. Cover and cook until shrimp are just cooked through and okra is tender-crisp, 3 to 5 minutes.
Taste and adjust salt before serving.
Makes 4 servings.
(From the Toronto Star)
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