Simple Shrimp Curry by Cooking with Amy
This week, we would like to share a simple shrimp curry dish from one of our Chef Advocates, Amy Sherman, who is based out of San Francisco. This recipe started as a standard coconut curry and became an easy, one-pot meal that can be prepared in no time flat.
Previously, in early July, The American Shrimp Company shared another easy, yet satisfying recipe by Sherman. Her recipe for “Shrimp and Feta,” is a classic dish that utilized both our shrimp and pantry staple ingredients.
We were so appreciative of the feature that we sent her an additional sample. With these shrimp, Amy developed another dish that is just as simple and tasty. The following is an excerpt from her “Easy Shrimp Curry Recipe” post.
“Basically this shrimp curry recipe started with a simple coconut curry recipe to which I added sugar snap peas, bell peppers and cherry tomatoes. I happened to have some sugar snap peas from Mann’s produce (another great time saver because they are stringless and don’t need any prep), but I could have added broccoli or sweet potatoes or some other study vegetables. Just add rice or noodles and dinner is done!
This recipe comes courtesy of American Shrimp Company, they kindly sent me some more of their fresh wild gulf shrimp. The shrimp are bursting with flavor and can be used in so many dishes. They arrive clean, deveined, peeled, fresh, not frozen, perfect for when you don’t have much time for meal prep since they really don’t need marinating and cook in just minutes. I don’t use all the shrimp at once so some of them go in the freezer to use at a later date.”
Like Amy mentions toward the end of the article, there are many benefits to making one-pot meals like this one. We could not agree more, “the possibilities are endless.”
To see the complete recipe and instructions, please enjoy the original article posted here.