Coconut Curry Shrimp Recipe
Ingredients you’ll Need
40 pieces Shrimp (We used Florida Pink Shrimp from L Seafood)
City Eats Curry Powder
City Eats Seafood Seasoning
City Eats All Purpose Seasoning
1 540ml can Coconut Milk
Tricolour Bell Peppers (1/4 each)
1 Carrot (OPTIONAL)
1 medium sized Potato (OPTIONAL)
2 stalks Green Onions/Escallion
4 Sprigs Fresh Thyme
6 cloves of Garlic
Gewürztraminer Wine from 50th Parallel (Use your favourite White Wine of Choice)
Seafood Stock
Step 1
Remove and Use the Shell from the Shrimp to make Seafood stock. In a pot, add 3 cups of water with 1 cup of White Wine, 1 Green Onion Stalk 2 tablespoon City Eats Seafood Seasoning and cook for 10-12 minutes on medium.
Step 2
If Shrimp has not been deveined, Devine and rinse in Vinegar and water to prep. Season Shrimp with 1 tablespoons of the City Eats Curry Powder, 1 tablespoon All Purpose and 1 tablespoon City Eats Seafood Seasoning and set aside.
Step 3
Dice and Chop all your Veggies: Carrots, Potato, Bell Peppers, Onion, Garlic, Thyme and set aside.
Step 4
In a Pot, toast 2 tablespoons of the City Eats Curry Powder on low to medium heat for about 3 minutes. Do not burn the Curry or allow to get dark and bitter.
Step 5
Add in Veggies: Carrots, Potato, Bell Peppers, Onion, Garlic, Thyme, followed by Coconut Milk. Season Sauce with 1 tablespoon City Eats Seafood Seasoning and 1 tablespoon City Eats All Purpose Seasoning or to your desired taste. Let cook for 10-15 minutes.
Step 6
Add in Seasoned Shrimp and Stir in with Curry and cook for another 5-7 minutes or until Shrimp appears cook.
Serve with Rice/ your favourite side; Garnish with Fresh Thyme and Enjoy!