Mixing your own curry blend gives you complete control over the flavor profile. I love this particular recipe from the Minimalist Baker. Like a little more heat? Increase the cayenne. Don’t love cumin? Dial it down a notch. Of course you can also always buy an already made curry blend.
Seafood, of all sorts, is pretty much my favorite thing to eat. Well, besides cheese. As such, finding ANY recipe the Middle will eat at home is a huge win.
Cauliflower is my favorite base, but you could really use any vegetable or even rice. For a great guide on roasting vegetables, I love this article by the Kitchn. Also, my preferred roasting oil is avocado oil. For me, it just provides the best flavor! Get it here.
How To Make Shrimp Curry
Simple Shrimp Curry
Ingredients
- 4 Tbsp butter, divided
- 1.5 lbs shrimp, shelled & deveined
- 1 Tbsp curry powder, + 2 tsp curry powder
- 1 onion, finely diced
- 3 cloves garlic, finely diced
- 1 knob (1") fresh ginger, peeled and minced
- 1 cup heavy cream
- salt & pepper to taste
Instructions
- In a large skillet (non-stick or cast iron preferred), melt 2 Tbsp butter. Add shrimp, season with salt and pepper and 2 tsp curry powder. Cook over medium-high heat, stirring until pink, about 3 minutes. With a slotted spoon, transfer shrimp to a plate.
- Add remaining butter to skillet and melt over medium heat. Add onion, garlic and ginger. Season with salt and pepper to taste. Cook stirring occasionally until aromatics are softened, about 5-8 minutes.
- Add 1 Tbsp curry powder, cook and stir constantly for 2 minutes. Be careful not to burn the spices. Pour in cream, raise heat to high. Boil and reduce by half, about 4 minutes.
- Return shrimp to skillet, reduce heat to medium, and cook until shrimp are opaque throughout, about 2 minutes more. Season with salt and pepper to taste.
- Serve over rice, pasta or roasted vegetables.