Curry Shrimp & Rice

When a dish has a matching Chutney Soca song, you know it’s a true classic! In the episode Emily uses Cuisine products, fresh ingredients and tips from her beloved Aunty Janice to  re-create one her favourite comfort foods: Curry Shrimp & Rice! This dish is extremely simple but does require the careful layering of flavours.

Not to worry, Emily is taking you step by step to make sure you achieve mouthwatering Curry Shrimp and Rice every time!

Curry Shrimp – Ingredients

Shrimp seasoning/ marinade mix

• 2 tsp diced onions
• 2 tsp diced pimentos, seeds removed
• 1 tsp minced garlic
• ½ tsp minced ginger
• Salt & Black Pepper to taste

Curry Shrimp

• 1 lb of shrimp, thawed, peeled and deveined
• 1 tsp of geera seeds
• 1 tsp mustard seeds
• 1 tsp of meiti seeds, crushed
• 3 tbsp of Cuisine Soyabean Oil
• 3 tsp of diced onions
• 1 tsp minced garlic
• ½ tsp minced ginger
• ½ tsp chopped pimentoes
• ½ cup diced tomatoes, peeled
• 1 ½  tbsp of curry powder
• 1 cup of water
• 2 curry leaves
• 2 tsp fresh shadon beni

Curry Shrimp – Method

1. Toss shrimp in the ingredients from the marinade mix and set aside.
2. In a medium saucepan over low heat, add 1 tablespoon of Cuisine Soyabean Oil. Add geera, mustard and meiti seeds. Toss in oil and allow to fry until the seeds begin to make a “popping” sound.
3. Add onions, garlic, ginger, pimentos and tomatoes. Stir and allow to thicken to a paste.
4. Once a paste is achieve, add curry powder stir in.
5. Continue to cook to the curry into a paste and gradually add water. Cook the curry until the oil begins to separate from the curry paste. This should take five to seven minutes.
6. Toss in the shrimp and add water to create a sauce.
7. Cook the shrimp until firm. Add shadon beni and serve over rice.

White Rice – Ingredients

• 1 cup of Cuisine Parboiled Rice
• 2 cups of water
• 1 bay leaf

 White Rice – Method

1. Rinse rice over running water.
2. Add to small pot with water.
3. Add bay leaf.
4. Simmer on medium heat until water is absorbed.