Shrimp with a Spicy Curry Cream Sauce
This is an easy weeknight dinner dish with succulent shrimp served with a creamy, spicy sauce.
We are in February! Even though January took forever. And it’s Black History Month (BHM) around these parts. And we are celebrating
You’re getting a seafood lover’s total delight today to start the month. This is an easy weeknight dinner dish with succulent shrimp and a spicy sauce with a mix of masala, turmeric, scotch bonnet, and creamy coconut milk.
This is my contribution to this Black History Month and a virtual potluck with a couple of other amazing black food bloggers.
We don’t celebrate BHM really in the Caribbean. In TnT, we have holidays to mostly celebrate religious groups/days, our varying ethnicities, and, well, Carnival.
So I am quite honored to be a part of this gathering and share my recipe
I love that you can take shrimp and make it all kinds of different ways. It can be made sweet or savory and not lose its appeal. But one thing I like is that my shrimp a little spicy. My jerk shrimp has a kick; curry shrimp need a little pepper on the side. I even add some shrimp to my soups. We eat a looot of shrimp around here!
And I must say that this shrimp is also great the next day. Pour all the sauce over it and mix it up. Oh ma gosh!! Just delicious!
This recipe can also be made with prawns, which are somehow hard to find in South Florida at this time. But I was quite happy to get some pretty huge shrimp.
So go ahead and grab your serving of shrimp, then head over and grab some more food from the table with the links listed below from the other food bloggers.
