BOMBAY SHRIMP CURRY

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:
1

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

2

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

3

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.

4

Serve by sprinkling each serving with cilantro. ENJOY!

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

Ingredients

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

DIRECTIONS:
1

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

2

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

3

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.

4

Serve by sprinkling each serving with cilantro. ENJOY!

BOMBAY SHRIMP CURRY

Leave a Reply

Your email address will not be published. Required fields are marked *