Simple Shrimp Curry
Easy weeknight, quick cooking shrimp curry.
Servings 4
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.