JAMAICAN CURRY SHRIMP RECIPE | READY IS LESS THAN 30MIN!!
Jamaican Curry Shrimp is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite!
Full Recipe (Ingredients and Instructions):
Ingredients & Measurements
Shrimp
1 lb Raw Shrimp peeled and deveined
2 tsp Curry Powder betapac or montego brand curry recommended
1/2 tsp Garlic Powder
1/2 tsp Salt more or less to taste
1/2 tsp Black Pepper
Jamaican Curry Shrimp
1 tbsp Olive Oil
1 tbsp Butter
1 tbsp Curry Powder betapac or montego brand curry recommended
1/2 med Green Bell Pepper finely diced or julienned
1/2 med Red Bell Pepper finely diced or julienned
1 sm Onion finely diced or julienned
1 stalk Green Onion finely sliced
3-4 cloves Garlic minced
1-2 sprigs Fresh Thyme
1 Scotch Bonnet Pepper or 1 tsp of Hot Pepper Sauce
1 400ml Can Coconut Milk
1/2 tsp Salt or more or less to taste
1/2 tsp Black Pepper
1 tbsp Ketchup optional
Recipe Instructions:
#jamaicancurryshrimp #curryshrimp #shrimp #curry #caribbeanfood #caribbeanrecipes
Easy To Cook Shrimp Curry | Chef Jean-Pierre
Hello There Friends, this Shrimp curry is so versatile, make it with shrimp or chicken and serve with a beautiful serving of Jasmine Rice alongside it to make an amazing Appetizer or Main Dish. Only takes minutes to prepare! Let me know how you did in the comments below.
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HOW TO MAKE JAMAICAN CURRY SHRIMP | SUPER TASTY SHIRMP
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????Ingredients
20 Shirmp
????Seasonings
2 Tsp curry powder
1 Tsp fish season
1 Tsp all purpose season
1/4 Tsp black pepper
2 Tsp olive oil
????Fresh seasonings
1 Onion
3 Cloves garlic
1/2 Tsp Ginger/Optional
1 Stalk Scallions
2 Tsp Fresh Thyme
2 Or 1 small carrot
1 Small potato
1/2 bell peppers
1/2 Tsp pimento seed
Over 1 Tbsp Olive Oil
2 Tsp curry powder to pot
1 cup hot water
Cook Shirmp for 6 minutes
Mac&cheese~
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Japanese Curry | Shrimp, Carrots, Purple Sweet Potato, Yukon Gold Potatoes, Fuji Apples
Introduction:
Join in and cook Japanese Curry. I used shrimp broth instead of water. Usually, it's made with beef, or just vegetables with fried pork cutlet on top. Admittedly, I added too much curry powder. It was a bit less smooth. Next time, I'll add 3 tablespoons instead of 5.
Recipe:
2-3 Large Carrots
1-2 Medium Yukon Gold Potatoes
1-2 Japanese Purple Sweet Potatoes
2 Large Fujii Apples
1 Head of Garlic
2 Bunches of Green Onion
~ 2 knob of ginger
Wagu Beef Tallow
2.3oz S&B Mild Golden Curry
3tbls S&B oriental Curry Powder
10-20 Head on Shrimp
Black Pepper
MSG KIIIIING OF FLAVOR!
Best Cookwear:
Rice Cooker
Rice Spoon
Wok
Wooden Spoon or Shallow Metal Ladel
Lots of bowls to hold prepped ingredients
Prep:
Rinse shrimp in hot water a few times to get rid of the soapy flavor from the shells. Add them whole to a pot on high heat, and turn them off when they reach a boil. Add ice too cool them down enough to handle.
Chop carrots, sweet potatoes, and potatoes into randomly-shaped bite-sized chunks (about 3/4 inch). Set aside in a bowl.
Finely dice onions and set aside in a bowl.
Finely dice apples and set in a bowl.
Remove garlic cloves from head and skins, and chop into thirds. Putthe garlic into a bowl. Clean green onion (spring onion/scallion). Chop the green sides into the same size as the garlic and add to the green onion to the garlic. Peel the ginger with a spoon, then finely dice and add to the bowl with the garlic and green onion.
Remove the shrimp from their shells. Place the shells back in the pot that was used to cook the shrimp. slice the shrimp down the backside, remove the intestinal track, and rinse well with cold water. Cut the shrimp into thirds.
Cook:
Add equal partsshortgrained sushi grade rice and water to a rice cooker after rinsing the rice. Start the rice cooker.
Add 2 tablespoons of wagu beef fat, the shrimp, and the chopped onions to the wok. Cook on high heat, stirring constantly until fragrant and poor back into bowl.
Drain some of the fat and juice back into the wok and add the green onion, garlic, and ginger. Filter About a cup of shrimp stock into the wok. Cook on high until reduced to 1/3. Repeat. Pour the garlic mixture into the bowl with the shrimp.
Add 2 tablespoons of wagu beef fat to the wok or a very large nonstick pan. Heat the fat till smoking. Add the carrots and potatoes. Add 1 tablespoon of MSG. Fry the vegetables until they get some color.
Add all the cooked ingredients back to the wok/pot. Fill to the top of the solid ingredients with strained shrimp broth. Simmer with a lid on for 30 minutes.
Add 3 tablespoons of curry powder and all of the japanese curry puck. Gently mix in the curry seasoning and add water until desired thickness is reached. Simmer for 10 more minutes on very low heat.
Just before serving, add 1 teaspoon of rice wine vinegar, 1 teaspoon of soy sauce, and 2 teaspoons of aji mirin wine to the rice, and cut with a chopping motion until the sauces are evenly distributed throughout the rice.
Serve:
Fill one side of a bowl with rice. Fill the other side with curry. Top with the white side of a green onion sliced against the bias and toasted sesame seeds.
ENJOY!
Date: 0000_Wednesday, December 27th 2023
Location: Eagle River, Alaska
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#Shrimp Curry #Easy Recipe ||Making Shrimp Curry with Apple Carrots, Ritchel Sanico
#Shrimp Curry #Easy Recipe ||Making Shrimp Curry with Apple Carrots, Ritchel Sanico
Ingredients :
3/4 kilo Shrimps
2 Apple
3 CARROTS
1ONION BIG
2 TSP CURRY POWDER
1 TSP TURMIRIC
SALT & PEPPER
GINGER POWDER
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