Caribbean Shrimp Curry
6 servings

1	teaspoon coriander seeds
1	teaspoon cumin seed
1	teaspoon mustard seed
1	tablespoon whole black peppercorns
1/2	teaspoon red pepper flakes
2	whole bay leaves
3	tablespoons peanut oil
3	tablespoons unsalted butter
2	cups finely minced onions
2	tablespoons finely minced garlic
1	tablespoon finely minced, peeled ginger
4	cups tomato concasse
2	tablespoons strained fresh lime juice
1/2	cup unsalted chicken broth
2	pounds jumbo tiger prawns, shelled and deveined
 
Combine coriander, cumin, mustard seed, peppercorns, red pepper flakes, and 
bay leaves in a spice mill or grinder, process to a fine powder, set aside.  
Heat the oil and butter in a large skillet, over a medium heat.  Add the 
onions and sauté for 8-10 minutes, until golden.  Add the garlic, ginger, and 
the spice powder.  Heat and stir for 2-3 minutes.  Add the tomatoes and lime 
juice, mix well.  Bring to a boil, reduce heat, cover, and simmer for 30 
minutes.  Adding broth or water as needed (sauce should be thick, but not dry 
and scorched).  Add the shrimp, cover, and simmer for 5 minutes, until shrimp 
are firm and pink.  Remove from heat, serve hot.

Nutrition Facts
Amount Per Serving: Calories 346 - Calories from Fat 146
Percent Total Calories From: Fat 42%, Protein 39%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, 
Cholesterol 246mg, Sodium 362mg, Total Carbohydrate 17g, Dietary Fiber 2g, 
Sugars 0g, Protein 33g, Vitamin A 1403 units, Vitamin C 41 units, Calcium 0 
units, Iron 5 units

Copyright (c) 1997-2004 Salvatore's Kitchen.