Shrimp Curry In a Hurry

image link: This easy shrimp curry is delicious all by itself topped with lots of fresh organic cilantro

Shrimp Curry In a Hurry

Amy No Comment
Entrees

 

My favorite things about curry?! Its warm vibrant spices will cure the darkest of Winter blues, and you can whip it up in a flash, which makes it a perfect Winter weeknight dinner. You can have this beautiful nutritious dish on the table in less than 30 minutes. And often that’s all we have the energy for when it’s already dark and dreary by 5pm. Make this shrimp curry for a quick yet comforting meal. Want to get festive?! Enjoy a nice warm cup of chai while you make it. 🙂

image link: This tasty Shrimp Curry will be done in a hurry.

 

Shrimp Curry In a Hurry (Adapted from Food Network)(Difficulty-Easy; Serves 4-6)

Ingredients

  • 1 lb medium wild-caught shrimp, peeled and deveined
  • 1 Tbsp garam masala
  • 1 tsp ground coriander
  • salt and freshly ground pepper
  • 2 Tbsp extra-virgin olive oil or ghee
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 Tbsp organic tomato paste
  • 2 c organic chicken broth
  • 1 c water
  • 1 small organic sweet potato, peeled and diced
  • 1 small head organic cauliflower, cut into florets (about 4 cups)
  • 1/2 lb organic green beans
  • 1 c frozen peas, thawed
  • 1/2 c organic fresh cilantro, for topping
  • organic brown rice or Naan for serving (optional)

Instructions

Toss the shrimp with 1 teaspoon garam masala and coriander in a medium bowl; season with salt and pepper. Heat 1 Tbsp olive oil or ghee in a large skillet over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.

image link: I love the warm color and how they curl up when shrimp are cooked

 

Add the remaining Tbsp oil or ghee to the pan, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, and the remaining 2 teaspoons garam masala. Cook, stirring to coat, 30 seconds. Stir in 2 cups organic chicken broth, a cup of water and the sweet potato. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower and green beans. Cook over medium-high heat, stirring occasionally, until the cauliflower and beans are tender, about 10 minutes.

image link: You can make a comforting, warm, flavorful, and healthy Winter meal in less than 30 minutes with this shrimp curry in a hurry!

Stir in the shrimp and peas; simmer 2-3 minutes. Season with salt and pepper. Top each serving with cilantro. Serve with organic brown basmati rice, naan, or cauliflower rice.

image link: This easy shrimp curry is delicious all by itself topped with lots of fresh organic cilantro

image link: This easy shrimp curry is delicious all by itself topped with lots of fresh organic cilantro

 

Shrimp Curry in a Hurry

image link: This easy shrimp curry is delicious all by itself topped with lots of fresh organic cilantro

By Amy Published: January 14, 2016

  • Yield: 4-6 Servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

  My favorite things about curry?! Its warm vibrant spices will cure the darkest of Winter blues, and you can whip it up in a …

Ingredients

Instructions

  1. Toss the shrimp with 1 teaspoon garam masala and coriander in a medium bowl; season with salt and pepper.
  2. Heat 1 Tbsp olive oil or ghee in a large skillet over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
  3. Add the remaining Tbsp oil or ghee to the pan, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, and the remaining 2 teaspoons garam masala. Cook, stirring to coat, 30 seconds.
  4. Stir in 2 cups organic chicken broth, a cup of water and the sweet potato. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower and green beans. Cook over medium-high heat, stirring occasionally, until the cauliflower and beans are tender, about 10 minutes.
  5. Stir in the shrimp and peas; simmer 2-3 minutes. Season with salt and pepper. Top each serving with cilantro. Serve with organic brown basmati rice, naan, or cauliflower rice.

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