Rum Shrimp Curry

Recipe by Dedee Royale
READY IN: 25mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shrimp, peeled and deveined (26-30 count)
  • 3
    tablespoons spiced rum
  • 12
    teaspoon cajun seasoning (any kind will do)
  • 2
    tablespoons oil
  • 1
    medium onion, chopped
  • 2
    tablespoons oil
  • 12
    cup water
  • 1
    cup canned crushed tomatoes
  • 13
    cup Thai curry paste (I used "mild", available at supermarkets)
  • 2
    cups cooked jasmine rice, made with the proper amount of
  • 2
    cups fish stock or 2 cups fish bouillon cubes, dissolved in water
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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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