CURRY SHRIMP JAMAICAN RECIPES

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JAMAICAN CURRY SHRIMP RECIPE - FOOD.COM



Jamaican Curry Shrimp Recipe - Food.com image

From "Lucinda's Authentic Jamaican Kitchen" published 2006 I just made this to rave reviews. I did not add extra water and used frozen shrimp. Serve with Kuchella a green mango pickle or a mango chutney.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
2 tablespoons curry powder
1 medium onion, chopped
1 whole scallion, chopped
1 garlic clove, minced
3 tablespoons diced sweet red peppers
1 slice scotch bonnet pepper
1/4 teaspoon fresh ground black pepper
3 tablespoons tomato puree
1 cup water
1 cup sliced okra
1 lb medium shrimp

Steps:

  • 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.

Nutrition Facts : Calories 166.1, FatContent 8.5, SaturatedFatContent 1.2, CholesterolContent 115.2, SodiumContent 118.8, CarbohydrateContent 6.3, FiberContent 1.8, SugarContent 1.7, ProteinContent 16.4

JAMAICAN CURRIED SHRIMP & MANGO SOUP RECIPE | EATINGWELL



Jamaican Curried Shrimp & Mango Soup Recipe | EatingWell image

Transport yourself to the islands with this Jamaican-inspired soup, full of fresh shrimp and sweet mangoes. We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

Provided by EatingWell Test Kitchen

Categories     Healthy Recipes with Curry

Total Time 40 minutes

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 stalks celery, sliced
4 cloves garlic, chopped
1 serrano chile, minced (optional)
2 tablespoons curry powder
1 teaspoon dried thyme
2 cups seafood broth or stock or clam juice
1 14-ounce can “lite” coconut milk
3 ripe mangoes, diced (see Tip)
1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
1 bunch scallions, sliced
¼ teaspoon salt

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
  • Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.

Nutrition Facts : Calories 388.6 calories, CarbohydrateContent 50.8 g, CholesterolContent 142.9 mg, FatContent 12.8 g, FiberContent 7.4 g, ProteinContent 21.8 g, SaturatedFatContent 6.1 g, SodiumContent 1077.8 mg, SugarContent 36.3 g

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