Shrimp Curry



New Years is approaching at lightening speed and for everyone that means coming up with a new lame New Years resolution, which will inevitably be broken or given up on by the third week in January. So in lieu of attempting to not be a total failure at the beginning of a new year, I’ve decided to set a resolution that I know I can’t screw up. Ready for it? My New Years resolution for 2010: Drink more water. That’s it. Drink more water. It’ll leave me with clearer skin, no more headaches due to dehydration, more energy, and a healthier body overall. Not too shabby right? I feel like I can take this on. I’ve even gone so far as to buy a cute polka dot canteen that I plan on toting around with me everywhere I go.


Most people make resolutions that have to do with eating healthier. So if you’ve decided–despite my warning against them–to set some crazy goal of losing weight, then this recipe is for you. I first made it a few days after Thanksgiving when the sound of mashed potatoes for the third day in a row just didn’t sound very appealing. It’s comforting on a cold day, healthy and light, full of flavor and it won’t ruin any new set goals of slimming down. Also, feel free to swamp out the shrimp for another type of protein like tofu, tempeh (like the original recipe) or chicken.

So…what’s your New Years Resolution?



Shrimp Curry

Recipe adapted from Heidi over at 101 Cookbooks

Print this recipe!

Serves 4 – 6

1 1/2 pounds of small waxy potatoes no bigger than a small lime, halved
2 teaspoons of salt (I used sea salt)
1 tablespoon of unsalted butter
2 tablespoons of extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon of whole cumin seeds (I didn’t have them so I swapped this out for cumin powder)
1 teaspoon of curry powder
scant 1/2 teaspoon of cayenne powder (I ended up adding more like 3/4 teaspoon but I like it spicy)
1 cup of canned diced tomatoes
3/4 cup of water
splash of cream or creme fraiche (if you want to keep it super healthy, then just eliminate)
8 ounces of shrimp, peeled and deveined
a small handful of cilantro, chopped

Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer, sprinkle with 1 teaspoon of the salt and cook until tender throughout – about 20 – 30 minutes, depending on how large your potato pieces are. Note: if you don’t have a steamer, then just throw them in a pot of boiling water. They should be done in 20 minutes.

In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender  or transfer to a blender (be careful to add and blend a few ladles at a time! or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.

Dry your shrimp completely dry with a paper towel. In a skillet, over medium,  pour a few tablespoons olive oil and wait until it gets hot, then add the shrimp and sprinkle with a little salt and pepper. Cook for approx 1 1/2 on each side. Once done, transfer shrimp to the pot of curry and bring barely to a simmer. Add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.

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  • Reply Forrest June 25, 2011 at 6:35 pm

    I love me some skrimps

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