Ingredients for Rum Shrimp Curry
- 1 pound shrimp, peeled and deveined
- Spiced Rum
- Cajun Seasoning
- 4 tablespoons vegetable oil
- 1 medium onion, chopped
- 1/2 cup water
- Crushed Tomatoes
- Thai Curry Paste
- Cooked Jasmine Rice
- Fish Stock
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How to Make Rum Shrimp Curry
- In a medium bowl, combine 1 pound shrimp, 2 tablespoons dark rum, and 1 teaspoon Cajun spice powder.
- Add 2 tablespoons vegetable oil to the shrimp mixture and marinate for 15 minutes.
- While the shrimp marinates, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, until softened (about 5 minutes).
- Stir in 2 tablespoons Thai red curry paste and 1/2 cup water. Cook and stir until fragrant (about 1 minute).
- Remove the shrimp from the marinade, reserving the marinade.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, and the reserved shrimp marinade to the skillet. Simmer for 5 minutes.
- Gently add the marinated shrimp to the skillet and cook for 3-4 minutes, or until pink and cooked through. Do not overcook!
- Serve the Rum Shrimp Curry hot over cooked jasmine rice. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
29g
Fat
26g
Carbs
17g
