Bombay Shrimp Curry

           Easy, Entrees, Recipes
Bombay Shrimp Curry
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Ingredients:

5 teaspoons olive oil, divided

1 pound peeled and deveined shrimp

½ – 1 teaspoon salt, divided

¼ teaspoon black pepper

1 ½ cups onion, chopped

1 ½ Tablespoons curry powder

1 Tablespoon mustard seeds

¼ teaspoon ground cinnamon

Red pepper to taste

1 1/3 cups Heartychicken stock or hot water

1 cup frozen peas and carrots

2 Tablespoons chopped fresh cilantro

Directions:

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle shrimp with salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.

Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add ¼ teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.

Sprinkle each serving with cilantro.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes

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