Best 2 Shrimp And Potato Curry Recipes

Looking for a delightful and flavorful dish that combines the tantalizing taste of shrimp with the comforting warmth of potatoes? Embark on a culinary journey with us as we explore the world of shrimp and potato curry. This delectable dish, often found in various cuisines worldwide, offers a delectable blend of spices, aromatic herbs, and succulent ingredients that will tantalize your taste buds and leave you craving more. Join us in discovering the art of creating this culinary masterpiece, from selecting the freshest shrimp and choosing the perfect blend of spices to crafting a smooth and creamy curry sauce. Prepare to embark on a flavor adventure that will transport you to culinary bliss.

Let's cook with our recipes!

SHRIMP AND POTATO CURRY ROTI FILLING

Shrimp And Potato Curry Roti Filling image

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Provided by Daisann Mclane

Categories side dish

Time 2h

Yield Filling for 4 rotis

Number Of Ingredients 10

Ingredients

1 1/2 to 2 pounds medium shrimp
Juice of one lime
1 tablespoon chopped coriander stems or shadowbene (Trinidadian chives)
2 tablespoons vegetable oil or ghee
2 large onions, chopped
10 cloves garlic, peeled, mashed and chopped
2 1/2 tablespoons Trinidadian or Guyanese curry powder (preferably Turban, Indi or Chief brand)
1 pound potatoes, peeled and chopped into 1/2-inch dice
1/2 yellow Scotch bonnet pepper
Salt to taste

Steps:

Peel and clean the shrimp, reserving shells. Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene). Set aside for at least 1/2 hour.
Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water. Simmer over medium heat for 1 hour. Strain and reserve.
In a large, deep skillet, heat the oil or ghee over medium high heat and saute the onions, stirring constantly, for 4 to 5 minutes, or until they begin to stick to the pan and turn light brown. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute, taking care not to burn the spice. Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
Add the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir and bring to a simmer. Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce. (If the mixture becomes too dry, add additional shrimp stock.)
Add the marinated shrimps. Cook, uncovered, over medium heat for 10 minutes. Add salt to taste. Let cool a few minutes before adding to roti.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 1137 milligrams, Sugar 5 grams, TransFat 0 grams

SHRIMP AND POTATO CURRY

SHRIMP AND POTATO CURRY image

Categories Potato Shellfish Side Sauté Quick & Easy

Yield serves 4

Number Of Ingredients 11

Ingredients

1LB raw shrimp peeled and deveined
1/3 cup onion chopped
1 tsp tomato paste 1/4 tsp ginger paste
1/4 tsp garlic paste
1tsp Chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 cup coconut milk
1 medium sized potato cubed and half cooked
1/4 cup cilantro
1/2 tsp salt

Steps:

In a bowl mix together tomato paste,ginger and garlic paste, all the powders and salt. Add the shrimp and let it marinate fora few minutes.Heat oil in a pan and add the chopped onions and fry till soft now add the marinated shrimp and saute until it just turns pink now add the potatoes and the coconut milk and simmer for a few minutes. Garnish with cilantro and serve with rice.

Tips:

Choose the right shrimp: Use fresh or frozen shrimp that are peeled and deveined. If using frozen shrimp, thaw them completely before cooking.
Marinate the shrimp: Marinating the shrimp in a mixture of spices and herbs will help to infuse them with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and salt and pepper. Or, you can try a more complex marinade with ingredients like yogurt, cumin, and coriander.
Cook the shrimp properly: Shrimp cook quickly, so it's important not to overcook them. Cook them for just a few minutes per side, or until they are pink and opaque.
Use a variety of vegetables: This recipe calls for potatoes, tomatoes, and onions, but you can also use other vegetables like carrots, celery, or bell peppers.
Adjust the spice level to your taste: This recipe is mild, but you can add more chili powder or cayenne pepper to make it spicier.
Serve with rice or naan: Shrimp and potato curry is traditionally served with rice or naan. You can also serve it with quinoa or your favorite whole grain.

Conclusion:

Shrimp and potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover shrimp. With a few simple tips, you can make a shrimp and potato curry that is sure to impress your family and friends.