When back in Florida, I am always looking for great recipes to complement all the fresh seafood. For this recipe, I used Royal Red Shrimp, which are found deep in the gulf and slightly sweeter than regular shrimp, however, any variety would work well. I love the simplicity of this recipe that has amazing curry flavor and tastes so delicious with fresh gulf seafood and comes together quite quickly. You can adjust the amount of curry and by garnishing with Fresno chilis, you can adjust the heat level as well. If you are not a seafood lover, this sauce would be great with chicken as well.
- 2 tablespoons ghee (or unsalted butter)
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 -3 tablespoons fresh minced ginger
- 5 campari tomatoes, diced
- 12 ounces, trimmed, steamed green beans
- 1 medium red bell pepper, cut into thin strips
- 2 tablespoons Penzey’s New Curry powder (or favorite curry)
- 1 teaspoon smoked paprika
- 1 can full fat coconut milk
- 2 tablespoons honey
- 2 tbsp lime juice
- Kosher salt and pepper to taste
- 2 lbs fresh shrimp, peeled and deveined
- 1 tablespoon flour
- kosher salt and pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- handful of chopped cilantro
- 4 scallions, thinly sliced
- lime wedges for serving
- thinly sliced Fresno chilis (optional for more heat)
- Steamed jasmine rice
In a medium saucepan, heat the ghee or butter and add the onions, ginger and garlic on medium low heat and sauté for several minutes until translucent and fragrant. Add the diced tomatoes, curry and paprika salt and pepper and stir for several more minutes until tomatoes have completely broken down and released all their juices. Next stir in red pepper strips and sauté on medium low until tender. Poor in coconut milk and honey and stir well. Add steamed beans to sauce. Reduce heat to simmer, squeeze in fresh lime juice, cover and keep warm while you sear shrimp.
In a cast iron skillet or heavy bottom skillet, heat with butter and oil on medium high. Pat shrimp with paper towel and season shrimp with salt, pepper, garlic powder and dust with a tablespoon of flour to absorb any excess moisture. Place shrimp in pan and sear on each side for about 3 minutes a side.
In a wide bowl, place steamed rice next to a couple of spoonfuls of curry sauce with vegetables. Divide shrimp amongst bowls. Garnish with fresh cilantro, lime wedges, scallions and sliced chilis if using. Enjoy immediately!