By Chef Lippe
Whenever I need a quick dinner I make a shrimp curry this recipe came from a friend in Trinidad so it is full of spices is not overly hot. I serve it over a bed of rice with a nice green salad and a frozen drink. It takes about 20 minutes to make and serves 4 adults.
3 pounds shrimp (large 12 to 15 per pound)
1 ½ teaspoons cumin seeds
1 ½ teaspoons coriander seeds
1 ½ teaspoons mustard seeds
1 ½ teaspoons whole black pepper
1 ½ teaspoons turmeric
½ teaspoon crushed hot red pepper
3 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
1 tablespoon scraped and finely chopped ginger
6 medium ripe tomatoes, chopped or 2 cups canned
1 cup water
1 teaspoon salt
2 tablespoons fresh lime juice
Clean and devein shrimp.
Start rice following instructions for rice. I like to use Jasmine rice.
Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric grinder and blend at high speed until the spices are completely pulverized. (I have a coffee grinder that I use for spices).
In a heavy 12 inch skillet, heat the oil over medium heat until a light haze forms above it. Drop in the onions, garlic and ginger, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown. Add spices and tomatoes, stir for 2 minutes, stirring constantly, cook briskly until most of the liquid is gone and mixture is thick.
Add shrimp, turning them to cook on each side. Reduce heat to very low, cover firmly and simmer for 5 minutes.
Serve at once.