Shrimp Curry


By Dane Feldman

Photo by Dane Feldman.

Unfortunately, Indian restaurants can sometimes be on the expensive side. For that reason, I don’t often dine out for Indian food. Besides, curry isn’t terribly difficult to make at home.

What you’ll need:
1 1/2 lb large shrimp
2 cups seafood stock
1 cup string beans, chopped
1 cup baby carrots, chopped
1 cup yellow squash, chopped
1 cup peas
1/2 large white onion
6 Campari tomatoes
1/2 cup extra-virgin olive oil
1 tsp Madras curry powder
1 tsp Penzey’s hot curry powder

Heat the oil in a big skillet. Sauté the onions until they are translucent and add all of the vegetables except for the peas. Sauté on medium-high heat for 10-15 minutes before adding the shrimp.

Sauté for another 3 minutes, turning the shrimp as they cook. Add the stock and turn up the heat just a bit. Cook for 5 minutes, add the peas and powders, and stir to mix with a large spoon.

Lower the heat and cook for 5 more minutes before serving over basmati brown rice. If you can find chutneys, papadum, and naan in a store near you, serve them on the side.

This curry is quite hot and isn’t recommended for those who can’t handle spicy. If you like curry, but would prefer it a bit milder, avoid using the Penzey’s curry powder altogether. The Madras curry powder can be found in local super markets.