Dublin Bay - Shrimp Curry

Ingredients:

Marinade:

1 pound of large raw jumbo shrimp deveined and shelled, tails on.

- (or your favorite fresh local shrimp. - Big or small this recipe works for them all)

2 tablespoons sliced scallions

1 1/2 tablespoons minced garlic

4 teaspoons of your favorite curry powder

2 teaspoons coconut oil

¼ teaspoon chilli flakes, or more if desired.

2 tablespoons chopped cilantro

1 teaspoon fine salt.  

 

Curry:

Vegetable oil, enough to coat pan

½ can (13.5oz) full fat unsweetened coconut milk

3 tablespoons Judge Casey’s Irish Relish

1 cup of cubed bell peppers

Basil leaves about a small handful

1/4 cup Cilantro leaves

 

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In a bowl, marinade shrimp with sliced scallions, minced garlic, curry powder, coconut oil, chilli flakes, chopped cilantro and a teaspoon of fine salt.  

Marinate for 15 to 30 minutes in refrigerator.

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Remove shrimp from marinade, set marinade aside.

On a high heat..

Sauteé shrimp quickly in vegetable oil, until they begin to turn opaque.

Reduce heat to medium, add remaining marinade, coconut milk, Judge Casey’s, bell peppers.

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Cook for two to three minutes, add torn basil leaves.

Serve over rice. Garnish with fresh chopped cilantro and basil leaves.

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Instructions:

1. In a bowl, marinade cleaned shrimp with scallions, garlic, curry powder, coconut oil, chilli flakes, chopped cilantro and a teaspoon of fine salt.

2. Marinate for 15 to 30 minutes in refrigerator.

3. On a high heat sauteé shrimp quickly in vegetable oil, until they begin to turn opaque.

4. Reduce heat to medium, add remaining marinade, coconut milk, Judge Casey’s, bell peppers.

5. Cook for two to three minutes, add torn basil leaves.

6. Serve over rice. Garnish with fresh chopped cilantro and basil leaves.

stephen bray