Shrimp Curry

 This is a curry recipe my mom made while I was growing up.  Eating curry while living in Connecticut was interesting.  Back then, there were no curry restaurants around.  You had to go into NYC to find any restaurant serving a curry dish. My mom always made great dishes that were not necessarily common. I guess that's how I developed my interest in food and travel.  I love a glass of Riesling or Pinot Grigio with this flavorful dish.  Cheers!


Serves 4


1 lb. raw shrimp peeled and deveined (31-40 count shrimp).

2 Tbs. extra virgin olive oil.

1/2 yellow onion finely chopped.

2 cloves of garlic finely minced.

1 1/4 tsp. yellow curry powder.

1/3 cup plain Greek yogurt.

2 Tbs. of water.

1/4 tsp. each of salt and pepper.

1/4 cup chopped cilantro.

Serve with Basmati Rice or long grain rice.


Make Rice according to packaged directions.

In a saute pan on medium high heat, add extra virgin olive oil.

Once the pan is hot, add onions and saute until softened. About 1-2 minutes.  

Add garlic, shrimp and curry powder and saute for another 2 minutes until shrimp are pink.

Take the pan off the heat and stir in the rest of the ingredients.

Serve over Basmati rice.



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