Americanized Shrimp Curry
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs shrimp, peeled and deveined
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 tablespoons butter
- 1 (12 ounce) can coconut milk
- 2 (14 ounce) cans chicken broth
- 1 1⁄2 teaspoons curry
- 1 (12 ounce) can mushrooms, drained
- 1 (15 ounce) can baby corn, drained
- 1 cup Italian parsley, chopped
- 2 tablespoons spice essence (Emeril Lagasse's Essence)
directions
- In a large 5 quart Dutch oven melt butter and add peppers, onion and garlic.
- Saute over medium heat until soft about 45 minutes.
- Add remaining ingredients except shrimp, cover and simmer for about 30 minutes.
- Add shrimp and cook until shrimp turns pink, about 5 to 10 minutes.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.