Barbados Shrimp Curry Recipe

Name: Barbados Shrimp Curry
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 pound peeled and deveined shrimp; 1 cup chopped celery; 1 medium chopped onion; 1 chopped bell pepper; 2 cloves minced garlic; 2 tablespoons butter; one (28-ounce) can tomato puree; Curry Powder; salt to taste; Thyme; Marjoram; Worcestershire Sauce; A.1. Original Sauce; Sugar; black pepper to taste; Lemon, Juice Of; Peanuts; Raisins; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper (optional); 1/2 cup coconut milk (optional); 1 tablespoon chopped fresh cilantro (optional); basmati rice (for serving)

Escape to the Caribbean with this vibrant Barbados Shrimp Curry! Tender shrimp simmer in a rich, aromatic curry sauce, bursting with the flavors of fresh vegetables and warming spices. Served over fluffy basmati rice, this dish is a taste of paradise. Suggested pairing: crisp Sauvignon Blanc.

Prep Time 20 mins

Cook Time 70 mins

Calories 554.5 kcal

Protein 69g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbados Shrimp Curry

1 pound peeled and deveined shrimp
1 cup chopped celery
1 medium chopped onion
1 chopped bell pepper
2 cloves minced garlic
2 tablespoons butter
one (28-ounce) can tomato puree
Curry Powder
salt to taste
Thyme
Marjoram
Worcestershire Sauce
A.1. Original Sauce
Sugar
black pepper to taste
Lemon, Juice Of
Peanuts
Raisins
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1/2 cup coconut milk (optional)
1 tablespoon chopped fresh cilantro (optional)
basmati rice (for serving)

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How to Make Barbados Shrimp Curry

Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup chopped celery, 1 medium chopped onion, 1 chopped bell pepper (any color), and 2 cloves minced garlic. Sauté for 5-7 minutes, until softened.
Transfer the vegetable mixture to a large pot or Dutch oven. Add one (28-ounce) can of tomato puree.
Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Stir well to combine.
Simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
Gently stir in 1 pound of peeled and deveined shrimp.
Reduce heat to low, cover, and simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in 1/2 cup of coconut milk (optional, for creaminess) and 1 tablespoon of chopped fresh cilantro (optional, for garnish).
Serve hot over basmati rice. Garnish with extra cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

66g

Fat

99g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Shrimp Recipes The Americas Caribbean Healthy Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Curries Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Condiments Etc Fruit Seafood Vegetables Caribbean Central American Holiday Event Herb And Spice Mixes Nuts Shrimp Stove Top Dietary Cooking Mixes Citrus Lemon Shellfish Onions Peppers Kwanzaa Equipment Presentation Served Hot 4 Hours Or Less