Curried Shrimp

Course : Cajun
Serves: 1
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---seasoning mix---
2 teaspoons cumin -- ground
1 1/2 teaspoons cardamom -- ground
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger -- ground
1 teaspoon allspice
1 teaspoon cayenne pepper
1 teaspoon coriander -- ground
1 teaspoon onion powder
1 teaspoon ancho chile -- ground
1 teaspoon salt
1 teaspoon turmeric
3/4 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons unsalted butter
2 cups onions -- chopped fine
2 medium bananas -- very ripe, diced
1/4 cup red chile peppers -- ripe, diced
1 cup yellow or red bell peppers -- diced
3/4 cup raisins
3/4 cup hazelnuts or pecans -- chopped
1 cup shrimp or fish stock
1 can unsweetened coconut milk -- (13 1/2 oz.)
8 ounces plain yogurt
1 pound shrimp -- peeled and deveined

Preparation / Directions:

Combine seasonings in a bowl and mix well. Preheat a heavy 5-quart pot over high heat for 4 minutes. Add the butter, onions, and bananas. Stir the pot thoroughly to coat the onions and bananas with butter, then add the chile peppers, bell peppers, raisins, nuts, and seasoning mix. Reduce the heat to medium and cook, stirring and scraping the bottom of the pan frequently to prevent the ingredients from burning. Cook until the mixture becomes very dry and sticks hard to the bottom of the pot. About 15 minutes. Add the stock and continue to cook and stir and scrape the bottom of the pot for about 10 minutes. Stir in the coconut milk and yogurt and return pot to a boil and them add the shrimp. Stir vigorously, reduce the heat to low and cook just until the shrimp turn opaque, about 3-4 minutes. Serve over rice.

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