CURRIED SHRIMP AND VEGETABLES
This dish can be found in many regions of the world including Asia, Caribbean, U.S. and many more. You may easily change vegetables or even the shrimp if you choose.
-3 tbs Butter (divided)
-1 lb Shrimp (21–25 count)
-3 tbs Curry powder (or to taste)
-1 tbs Minced garlic
-3 small Broccoli florets (separate all florets from stalk)
-1 Carrot finely chopped
-½ White onion finely chopped
-½ Yellow bell pepper finely chopped
-1 cup Medium rice
-Cook medium rice according to directions on package or use a rice cooker.
-Place 1 tbs of butter in a wok or medium pan and Place remaining butter in a large pan.
-Chop garlic, carrots, white onion, yellow bell pepper and add broccoli. Sprinkle 1 tbs of curry on vegetables and Sauté in medium pan on medium heat. When completed, remove from heat and set aside.
-Place peeled and deveined shrimp in large pan on medium heat and sprinkle with 2 tbs of curry.
-Cook for about 1½ minutes on each side. Add vegetables and cook until shrimp is pink in the middle.
-Plate with shrimp on top of vegetables and/or side by side with rice.
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