Tuesday, June 01, 2010

Lucky 7: Shrimp Curry with rice

Are you of the "simple is better" school of cooking? Me too...depending.
There are times when I want to complicate my life in the kitchen
(mainly pre C-boy), throwing various meaty bits & other goodness into a pot for a slow braise. Other times, not so much. This absurdly satisfying shrimp curry recipe definitely attends the "not so much" school. Seven ingredients. That's it. I've made cocktails that had more ingredients. Oh, and it took about 20 minutes to throw together. You have twenty spare minutes, don't you? Well, if you're like me trying to keep a four month old entertained while you cook, just barely. The rest of you, get cooking, because this dish killed it. It supposedly makes enough for four. However, once w and I started in we couldn't stop ourselves and pretty much ate the whole damn thing. Plan accordingly!
*** *** *** *** ***
Shrimp Curry with Rice
adapted from Bon Appétit

yield: Serves 4 (maybe)

ingredients:
3 tablespoons butter
1 1/4 pounds uncooked large shrimp, peeled
1 cup chopped onion
2 tablespoon curry powder
3/4 cup whipping cream
3/4 cup bottled clam juice
3 tablespoons mango chutney

Cooked white rice
Chopped green onions

method:
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until
almost opaque in center, about 2 minutes. Using slotted spoon, transfer
shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and
sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender,
about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce
is thick enough to coat spoon, stirring occasionally, about 8 minutes.
Return shrimp and any collected juices to skillet. Cook until shrimp are
just opaque in center, about 1 minute longer.
Spoon rice onto plates. Top with shrimp, sauce and green onions.

NOTE: the recipe called for serving this with small bowls of chopped peanuts, toasted coconut, raisins and chopped bell pepper. I used the roasted cashews and red bell pepper I had on hand. I highly recommend the additional options!

13 comments:

Lawyer Loves Lunch said...

Wandered over from Tastespotting and decided, this is a fabulous recipe. Must make soon :)

bb said...

LLL....something this easy and this good should be made soon. Enjoy!!

Kait said...

I love curry. This looks delicious.

Mary said...

This looks sooooooooo good!

xxMK
Delightful Bitefuls

bb said...

Kait & Mary.....you are both very perceptive. And soon to be satisfied, I promise!

melly said...

I just made and ate this for lunch! Licking my lips as I type this. It's an awesome delicious recipe, THANKS!

bb said...

melly....Wow! That is instant gratification. SO glad you liked it and what an awesome lunch!

Jillana said...

Sounds like it might work with chicken...what do you think?

bb said...

Jilliana...chicken thighs would work perfectly. just cook them a bit longer until done. thanks for the comment/question!

biz319 said...

I just started liking curry again and love how simple this dish is - thanks for sharing!!

I've made this recipe probably six times already - I had never had it before but its so good - I love how the flavors build!

http://biz319.wordpress.com/2010/03/09/more-indian-food/

Off to check out so more of your blog! :D

bed frames said...

I wonder why some people don't like curry! I love it. Delicious and tasty!

brandi said...

will something horribly bad happen if i leave out the clam juice?

vplant said...

I've made this a couple of times now and its wonderful - thank you for posting! So easy, quick, and good. Do you by chance have the original link from Bon Appetit? I did a search but couldn't find it. Thanks!