Jamaican Curry Powder:.
Toast the cumin,
Heat oil in a large skillet over medium-high heat. When it is very hot add the curry powder. Cook, stirring, for 2 minutes. Add the next 6 ingredients. Cook, stirring constantly for 3 minutes. Add the tomato sauce and cook 3 minutes more. Add the water and blend well.
Add the okra and shrimp. Reduce the heat and cover and cook until shrimp is just cooked through. Serve immediately with rice and a mango chutney.
minute. Add ginger and Curry powder and mix together quickly
Shrimp:
Heat 3\" of
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
Add shrimp and stir for 5 minutes.
Sprinkle allspice into the mixture.
Add vinegar and cook for an additional 5 minutes.
Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
Simply peel, de-vein and butterfly shrimp, leaving on tails.
Slice peppers and onion into 1 1/2-inch squares.
Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
r until softened.
Add curry paste and cook stirring for
If you can find Jamaican curry powder, use it and omit
arge enough to hold the shrimp. Add shrimp and turn to coat
r until softened slightly. Add curry paste; stir-fry for 1
br>Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic
Cook rice according to package directions.
In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.
he onion softens. Add the curry paste and cook, stirring, until
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.
Apply the mixture to the shrimp. Cover and refrigerate for at
o coat all of the shrimp. Or, mix everything in a
Heat the oil in a wok or large skillet on high heat. Stir-fry the curry paste for 2-3 mins, until fragrant.
Add the shrimp and stir-fry for 2-3 mins, until they change color. Add the vegetables and stir-fry for 1 min.
Stir in the coconut milk and bring to a boil. Reduce the heat to medium and simmer for 2-3 mins, stirring.
Season with lime juice, brown sugar and fish sauce to taste. Serve with rice noodles.
Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
Serve with rice or boiled potatoes.
Heat oil and saute onions over medium high heat.
Add curry paste and saute 1 minute.
Stir in sugar, saute 15 seconds.
Add shrimp, saute 3 minutes (or until done).
Stir in coconut milk and fish sauce and heat through.
Remove from heat and stir in green onions and basil.