The City Magazine Since 1975

Curried Shrimp

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  • 4 Tbs. unsalted butter
  • 1 cup diced yellow onion
  • 1/2 cup diced leeks
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 Tbs. minced garlic
  • 2 Tbs. curry paste
  • 2 Tbs. hot Madras curry powder
  • 2 cups chicken stock
  • 1/4 cup store bought mango chutney
  • 1 banana, peeled and mashed
  • 1/2 cup diced Granny Smith apple
  • 1/2 cup coconut milk
  • 1 1/2 lbs large (21/25 count) white shrimp, peeled and deveined
  • rice pilaf

For the rice pilaf:

  • 1 Tbs. unsalted butter
  • 1/2 cup finely diced yellow onion
  • 2 cups long-grain white rice
  • 3 cups chicken stock
  • 1 sprig thyme
  • Kosher salt and freshly ground white pepper
  • 1/2 bay leaf

In a 4-quart heavy-bottomed saucepan, melt butter. Add onion, leeks, carrots, celery and garlic, and cook for two minutes. Add curry paste and curry powder and cook for about two minutes on medium heat. Add chicken stock, increase heat and bring to a boil. Add the chutney, mashed banana, apple, and coconut milk.

Simmer over low heat for about 15 minutes, reducing slightly. Add shrimp and simmer until they are just cooked through, three to five minutes. Serve over rice pilaf.

For the rice pilaf:

Preheat oven to 350°F.

Melt butter in a 4-quart oven-safe saucepan, over medium heat. Add onion and cook for one minute. Cook, stirring to coat the rice with the butter, for two minutes. Add the chicken stock, thyme, salt, pepper, and bay leaf.

Increase heat and bring to a boil, cover, and place in the oven for 15 minutes, or until rice is tender.

Fluff rice with a fork, remove thyme and bay leaf, and keep covered until ready to serve.