This 𝐜𝐮𝐫𝐫𝐲 𝐬𝐡𝐫𝐢𝐦𝐩 recipe is a follow-up to a video I did a little while ago on a Caribbean-style curry shrimp with potato recipe - https://youtu.be/u8HlBIZqpgA.
I said Caribbean, but this was reminiscent of how this dish is prepared in Trinidad and Tobago, and some may even call it a 𝐓𝐫𝐢𝐧𝐢 𝐜𝐮𝐫𝐫𝐲 𝐬𝐡𝐫𝐢𝐦𝐩 𝐫𝐞𝐜𝐢𝐩𝐞. The video recipe got some mixed reviews, with some people liking it, some questioned it, and others asked why they would put potatoes on a shrimp dish? As I said in the video, this option allows you to make four or five portions out of one pound of prawns. And unless you criticized it without trying, as many people on YouTube are known to do, you may agree that my curry shrimp with potato recipe was on point. I know this is far away from Cuban food and the theme of this YouTube channel but, this week, I am doing it again! This time instead of potatoes, I am using okra, or okro, or quimbombo, or Abelmoschus Esculentus, or ladies' fingers don't matter what you call it. We are making a fantastic curry shrimp recipe. Talking about "curry shrimp." I have been back and forth with my wife and the name of this recipe. Is it curry shrimp or 𝐬𝐡𝐫𝐢𝐦𝐩 𝐜𝐮𝐫𝐫𝐲 and I am not 100% sure, and the internet can't seem to agree either. If you know the proper name, please comment below. Curry shrimp is one of those simple dishes to make and found all over the Caribbean. It is prevalent in Trinidad and Jamaica, and a quick search on YouTube will prove just that! However, curry shrimp is very easy to overcook, and the result is a rubbery shrimp. This curry shrimp recipe is one I have polished over the years, taking cues from friends and family in Trinidad. If you follow my recipe, you will end up with a perfectly cooked shrimp that's very attractive and full of that unique flavor. Although quite Trini in its flavor profile, this curry shrimp recipe is very reminiscent of the way we cook curry in the Caribbean.
𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐂𝐮𝐫𝐫𝐲 𝐒𝐡𝐫𝐢𝐦𝐩 𝐂𝐚𝐫𝐢𝐛𝐛𝐞𝐚𝐧 𝐒𝐭𝐲𝐥𝐞 My 𝐜𝐮𝐫𝐫𝐲 𝐬𝐡𝐫𝐢𝐦𝐩 𝐫𝐞𝐜𝐢𝐩𝐞 will serve four and has a cooking time of 25-30 minutes. Because of this, it is essential to have everything ready. We will start with the shrimp. I use one pound of tail-on, clean, and deveined frozen shrimp (20-25 Class). I did go ahead and removed the tails, just not a fan, but that is a personal choice. It does nothing to the dish. We are going to season the shrimp lightly with salt, pepper, and Caribbean green seasoning. If you are not familiar with this, know that you can buy it in a bottle. My shrimp are semi-frozen, so I will put them in a strainer so that all the liquid from the thawing process runs to the plate below, which will keep them from getting soggy. The shrimp only need to be marinated for 30-minutes to an hour. More than that, and the seasoning will start cooking the shrimp. While the shrimp marinate, we will shop a half onion, a half of bell pepper, 3-4 cloves of garlic, two small tomatoes, and one scotch bonnet pepper. This last is optional, but I think it plays an important role. We will also cut about a pound of fresh okra into half-inch pieces, and for this particular dish, frozen variety will work well. With everything ready, we will add two tablespoons of oil to a deep saucepan and bring it to temperature over medium heat. Add the okras and cook for 3-4 minutes or until they start showing some browning at the ends. At this point, add ¼ cup of lemon juice. Cook for another minute while stirring it, put them back in the container, and set it aside. Let's add another tablespoon of oil to the pan and our onion and peppers. Cook for 3-4 minutes, add the garlic, cook for another minute, then add the curry powder. Cook for 3-4 minutes and look for oil separation on the bottom of the pan, at which time we will add the coconut milk. Ensure everything is well incorporated, put a lid on the pan, and cook under medium heat for 10 minutes. At the 10 minute mark, add the okras, stiff it, cover it and cook for another 10-minutes. We are now ready for the shrimp. Add the shrimp, stir it, covert it, and cook for 5 minutes. At the five-minute mark, we will add 3-4 leaves of shado beni, finely chopped, stir it, put the lid back on, remove it from the stove and allow it to rest for 4-5 minutes before serving. That is it! This fantastic 𝐜𝐮𝐫𝐫𝐲 𝐬𝐡𝐫𝐢𝐦𝐩 𝐫𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐦𝐢𝐥𝐤 and okra is a favorite at my house and one you will be making over and over again! My friends, thank you for watching. I look forward to having you as a subscriber at the Cuban Redneck DIY Channel on YouTube, and if you would like to see more Caribbean food recipes, including Jamaican food recipes and Trini food recipes, please leave a comment!
#CurryShrimp #NewVideo #Tending #CurryShrimpRecipe #ShrimpCurryRecipes #CurryShrimpWithCoconutMilk #CoconutShrimpCurry #JamaicanCurryShrimp #CurriedShrimpRecipe #CaribbeanFood #CaribbeanRecipies #CaribbeanCurriedShrimp #TriniCurryShrimp #NewYoutuber #SmallYoutuberSupport