I found this recipe on Eat.Drink.Think.’s blog about a year ago and it became a quick favorite. It’s super simple and quick to make but good enough for company. I was able to get to the grocery store, pick up ingredients, get home, change, and make it all within about an hour fifteen. Not bad at all.
I tried finding the original on Bon Appetit’s site as that is apparently where it came from but I unfortunately wasn’t able to find it. The only change I made was that I sautéed some red pepper in with the onions for a little Vitamin A and C. I also just added the whole bottle of clam juice, as I knew it would be wasted if I didn’t, which was about a ¼ cup more than it called for so I also increased the cream and mango chutney a little to balance it out. This recipe is pretty forgiving so don’t stress about changing things up a little! I bet it would be good with some spinach too actually… mmm.
Don’t forget some naan to serve up along side!
Shrimp Curry with Rice
From here, but adapted from Bon Appétit
Yield: Serves 4ish
Ingredients:
3 tablespoons butter
1 1/4 pounds uncooked large shrimp, peeled
1 cup chopped onion
2 tablespoon curry powder
3/4 cup whipping cream
3/4 cup bottled clam juice
3 tablespoons mango chutney
Cooked white rice
Chopped green onions
Naan (my addition)
Method: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer. Spoon rice onto plates. Top with shrimp, sauce and green onions. Serve with naan.
Eats Well With Others 