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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