Rum Shrimp Curry
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 453.59 g shrimp, peeled and deveined (26-30 count)
- 44.37 ml spiced rum
- 2.46 ml cajun seasoning (any kind will do)
- 29.58 ml oil
- 1 medium onion, chopped
- 29.58 ml oil
- 118.29 ml water
- 236.59 ml canned crushed tomatoes
- 78.78 ml Thai curry paste (I used "mild", available at supermarkets)
- 473.18 ml cooked jasmine rice, made with the proper amount of
- 473.18 ml fish stock or 473.18 ml fish bouillon cubes, dissolved in water
directions
- Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
- Add 2 tablespoons oil and let marinate for 15 minutes.
- Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
- Add curry paste and water, mixing well.
- Remove shrimp from marinade and set aside.
- Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
- Add shrimp and cook gently for 3-4 minutes. Don’t overcook or shrimp will be tough and rubbery.
- Serve over cooked Jasmine rice.
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Reviews
-
This was a very tasty curry, the rum adds an interesting subtle flavour! I used a Thai Yellow Curry paste, which is mild to medium hot, often used for fish or shrimp curries. This was easily prepared and gave a quite robust but very enjoyable tomato based curry sauce, and it was ideal for two generous portions. Lovely, thank you, Dedee! Made for P-A-R--Y tag game.
RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>