Curry Shrimp

Curry Shrimp

Remember when I said that you won't be able to find a curry recipe here?

Here's the thing...

I LOVE CURRY SHRIMP!

Well, I love shrimp in general but when it comes to curry shrimp, 

I'm a happy little camper!

So learning how to cook curry was kind of a MUST in this case...

Let's start by talking about this ^...

In Trinidad, we call it Bandania or Chado Beni.

In America, it's kind of hard to find.
It's called Recao at my local Caribbean grocery store and it's kinda of a MUST.

It tastes pretty similar to Cilantro but it's definitely not the same.

Anyway...

Make a green seasoning out of it.

3 Leaves of Bandania

5 Cloves of Garlic

Blend it up with a little water...

It should look like this ^

RECIPE

4 lbs of Shrimp

2 Tomatoes, chopped

1 Medium Onion, Chopped

1 Tbsp of Vegetable Oil

2 Tbsp of Curry Powder

1/2 Habanero Pepper (optional)

Green Seasoning (recipe above)

Mix your cleaned shrimp, onions, tomatoes, green seasoning and pepper together.

You can do this the night before and leave it in the fridge if you'd like.

In a large pot, heat you oil on high.

Mix a little bit of water into your curry powder in a bowl and add it to your HOT oil.

Fry it up for a bout 30 seconds or until you see the color change and it starts to cook.

Add your shrimp mixture into the pot and stir it to combine.

Your shrimp will start to produce liquid. 

Just let it cook until the liquid cooks off and it starts to fry.

Depending on your stove, your cook time will vary. 

Gas stoves tend to cook fast because of higher, direct heat.

Once your shrimp is at this state ^,

just let it cook on med-high heat.

And you will get this^.

I added a little water towards the end to make sure I had enough sauce.

All of the solid seasoning that you added at the beginning 

should not be solid anymore.

You will only have shrimp and sauce at this point.

That's how you will know it finished.
Add salt to taste.
Adding salt before this will cause the shrimp to produce more liquid
and you would end up overcooking.

You're Done!

Serve over rice with a nice green salad.

ENJOY!!!

Shrimp Alfredo

Shrimp Alfredo w/ Bacon

If I had to eat the same thing every single day of my life, it would involve shrimp. 

Don't ask me why, because I couldn't tell you...

Maybe because it's so easy to cook, or maybe because it just about works in any dish imaginable... 

Umm.. Ok Maybe not any dish.. but you get what I'm saying..

Don't you?

I'd just agree so we can move on...

I usually NEVER use spaghetti pasta, but today, for some reason I decided to do so.

I'm pretty sure something distracted me and I just picked this one by accident.. But it worked.

Side Note: Do you get as overwhelmed as I do when looking for the right pasta? 

Is there any shape that they DON'T come in??? 

Geesh!!! 

Oh, I tend not to measure when cooking. I use my best judgement, 

but I'll try my best to estimate for you all. Sorry!

RECIPE

4 Tbsp Butter

4-5 Cloves of Garlic

4-5 Stalks of Green Onion

1/2 Lemon

1 Large Bag of Medium Size Shrimp

1 Box of Spaghetti 

1 Jar of Bertolli Mushroom Alfredo (Don't Judge Me!!)

5 Strips of Bacon

In a large pan, melt about 4 tablespoons of butter 

and grate in your cloves of garlic.

Oh, did I mention that I have a deep love for garlic?? 

Like seriously, we are in love!! 

Just when your butter and garlic are starting to give you that "Oh My Goodness" smell,

toss in your shrimp.

I used frozen shrimp that were cleaned and had the tails still on. 

This is totally up to you. I was just trying to get a little fancy.

Let your shrimp cook until they turn ^ this color.

Chop up your green onions, toss in and squeeze 1/2 a lemon into the mixture.

Ok, this is a little embarrassing... This is not something that I do.. 

I NEVER use jarred Alfredo sauce.. NEVER!

So... If my sister saw this, she'd laugh at me! She taught me to make 

Alfredo sauce from scratch a loooong time ago and now I always brag about how I make it better...

And then I bought this.. Really? 

Shame on me!!!

But, I must say... It tastes pretty amazing once you add all the stuff that I just did...

Once you add in your sauce, just let it simmer for a while so all of those flavors have time to mingle...
While they chat... fry up your bacon or microwave it... whatever your method is.. Just make sure it's crispy!

And chop it up!

This is pretty much the end of the story...

Add in your bacon and pasta and toss together.

Put it all in a pretty dish and let it set up. The sauce will thicken after a few minutes. 

ENJOY!!