Serves people

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Creole Shrimp Curry


  • 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


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

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.

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

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.


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