Name: BOMBAY SHRIMP CURRY
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 5 tsp extra virgin olive oil, divided; 1 lb peeled and deveined shrimp; ½ - 1 tsp sea salt, divided; ¼ tsp black pepper; 1 1/2 cups onion, chopped; 1 1/2 tbsp curry powder; 1 tbsp mustard seeds; ¼ tsp cinnamon, ground; red pepper (to taste); 1 1/3 cups chicken stock; 1 cup frozen peas and carrots; 2 tbsp fresh cilantro, chopped

DifficultyBeginner

Yields4 Servings

Total Time25 mins

INGREDIENTS:

5 tsp extra virgin olive oil, divided

1 lb peeled and deveined shrimp

½ - 1 tsp sea salt, divided

¼ tsp black pepper

1 1/2 cups onion, chopped

1 1/2 tbsp curry powder

1 tbsp mustard seeds

¼ tsp cinnamon, ground

red pepper (to taste)

1 1/3 cups chicken stock

1 cup frozen peas and carrots

2 tbsp fresh cilantro, chopped

DIRECTIONS:

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil; swirl to coat.

Sprinkle shrimp with salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.

Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add ¼ teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer for 4 minutes. Return shrimp to pan; cook 1 minute.

Serve by sprinkling each serving with cilantro. ENJOY!

**This recipe was inspired in whole or in part by My Recipes.

Ingredients