Try this quick, creamy shrimp curry recipe for a change of taste. It’s super fast to prepare and kinda/sorta healthy–I usually serve shrimp curry with rice and top with fresh chopped cilantro. Don’t be shy adding hot peppers, since the yogurt and rice will absorb a lot of any heat added. Print the complete recipe at http://www.myfoodchannel.com/shrimp-c… Give this creamy shrimp curry a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/user/FromUnder…
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SHRIMP CURRY Recipe
1 to 1½ lbs SHRIMP (peeled/deveined)
2-3 Tbsp OLIVE OIL
2 tsp MUSTARD SEEDS
2 chili peppers (chopped, or sub red pepper flakes)
1 cup plain Greek YOGURT
¼ tsp ground CINNAMON
¼ tsp ground CLOVE
½ tsp CARDAMOM
1½ tsp MANGO POWDER
2 tsp CORIANDER
½ tsp CORN STARCH
SALT to taste
serve w/ RICE
In a small bowl, combine Greek yogurt with cinnamon, clove, cardamom, mango powder, coriander, and corn starch. Mix ingredients well until the yogurt is smooth.
Heat olive oil in a skillet and add mustard seeds and finely chopped peppers. Use as much or little pepper as you like–if you’ve got fresh peppers that’s great, but red pepper flakes make a decent substitute. After 1 minute, add yogurt sauce to the skillet. Stir well and bring to a light bubble and let simmer 2 minutes. Adjust stovetop temperature as needed. Add shrimp, already peeled and deveined. Mix with sauce and return skillet to a simmer. Let cook 4-5 minutes, stirring as needed, until shrimp are pink and done–try not to overcook your shrimp ’cause that’s sad. Salt dish as desired and remove from heat. Garnish with fresh chopped cilantro and serve with rice. It’s best to cook your rice ahead of time, since this creamy shrimp curry takes very little time to prepare. Give it a try and let me know what you think, and bon appetit!