Lemon Saffron Shrimp Curry
Visit India with Greensbury's Wild-Caught Shrimp Curry. This exciting spice combination can be used for a variety of wild-caught shellfish or poultry that's delivered to your door.
From Chef Thomas Kaylor.
- 2 lbs Greensbury shrimp
- 1/4 cup + 1 Tablespoon Le Bon Magot's lemon saffron preserve
- 3 bell peppers, seeded and finely diced
- 1 yellow onion, finely diced
- 1 jalapeño, seeded, finely chopped
- 4" knob ginger, peeled and finely chopped
- 6 cloves garlic, peeled and finely chopped
- 2 Tablespoons canola oil
- 5 Tablespoons Patak's mild curry paste (or any Indian curry paste will do)
- 3 1/4 cups coconut milk (26 ounces)
- 1 cup frozen peas
- 1 bunch cilantro, finely chopped
- 2.5 cups Basmati rice
- 3 1/2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Remove tails from the shrimp by taking a small sharp knife or pair of scissors and cutting from the head to the tail of shrimp. Cut about halfway through the shrimp. Use the tip of the knife and carefully remove the vein from the curved side of the shrimp. Peel off shell. Discard veins. Store shells in the freezer to use for shellfish stock.
- Take a 4-6 quart pot and heat over medium high heat with canola oil.
- Add onions and bell peppers; sweat until translucent and tender.
- Add the jalapeno, ginger, and garlic and sweat for one minute. Season with ½ teaspoon Kosher salt.
- Add curry paste, turn the heat to medium-low, and cook for 2-minutes, stirring.
- Add coconut milk and the lemon saffron preserve and simmer for 15 minutes.
- While the curry simmers, rinse and drain the Basmati rice and prepare according to packaging instructions.
- Add the shrimp to the curry. Simmer for 5 minutes. Add the peas, remaining Kosher salt, and black pepper and stir and simmer for another 1 minute.
- Adjust seasoning to taste.
- Sprinkle 2 Tablespoons of the cilantro on top of the cooked rice and sprinkle remaining cilantro on the curry and serve.