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Creole Shrimp Curry

This isn’t really fusion cuisine. The spices that give the curry-like flavor are often found in Creole and Cajun seasoning blends. Nor is there any real Indian authenticity here, unless you put out the little plates full of raisins, coconut, chutney, etc. Chef Tom Cowman used to make a superb dish along these lines at the old Jonathan.

  • 1/4 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cardamom
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbs. butter
  • 1/3 cup chopped onion
  • 1/3 cup chopped red and green pepper, combined
  • 1 clove garlic, chopped
  • 1 cup heavy whipping cream
  • 1 lb. lightly boiled, peeled shrimp, about 30 to the pound
  • 1 Tbs. lemon juice

1. Measure and combine all the spices (through black pepper).

2. In a large skillet over high heat, melt the butter and saute the onion, bell peppers, garlic and the spice mix until the onions are browned lightly.

3. Lower the heat to medium and add the cream. Bring it to a boil, stirring now and then. Reduce by about one-third.

4. Add the shrimp and lemon juice and simmer until the shrimp are heated all the way through, agitating the pan to slosh the sauce over the shrimp. Serve with rice.

Serves four.

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  1. Dan on October 27, 2017

    Made curry many times always using paste or powder. This is far superior! Excellent recipe.

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