Angelika’s Guyanese Shrimp Curry
Immerse yourself in the rich tapestry of flavors as succulent black shrimps are bathed in a luscious curry infused with aromatic spices. Each bite is a journey through the vibrant culinary landscape of Guyana, with a perfect balance of heat and savory goodness.
Ingredients
- 1 lb about 450g fine black shrimp
- 2 tbsp. Madras curry powder
- ½ tbsp. ground cumin
- ½ tbsp. ground turmeric
- 1 tbsp. garam masala
- 2 tbsp. vegetable oil
- 1 large onion finely chopped.
- 3 cloves of garlic minced.
- 1 tsp. grated ginger
- 1 tbsp. green seasoning a mix of Caribbean herbs such as thyme, pepper, garlic, etc
- 2 medium tomatoes chopped.
- 1 small green mango peeled and chopped into small cubes.
- 3 Wiri Wiri peppers finely chopped adjust according to your heat preference.
- 1 cup of coconut milk
- 1 cup water adjust as needed
- A few sprigs of thyme
- Salt to taste
- Fresh green onions for garnish
Instructions
Marinate the shrimp:
- In a bowl, season the shrimp with 1 tablespoon of curry powder and a pinch of salt. Mix well, and let it marinate for at least 15 minutes.
Prepare the curry paste:
- Heat vegetable oil in a large skillet over medium heat. Add onions, garlic, ginger, thyme, and green seasoning. Sauté until the ingredients are golden.
- Add in the remaining curry powder, ground cumin, garam masala, and turmeric. Cook for about a minute, then add about a quarter cup (60 ml) of water. This process, known as “cooking down” or “bunjal” the spices, allows them to fully release their flavors.
- Cook until the water has evaporated, and the oil begins to separate from the spice mixture, indicating the spices are well-cooked and have released their flavor.
Cook mango and tomato:
- Add the chopped tomatoes and green mango to the skillet. Stir occasionally, until the tomatoes have softened, and the mixture is saucy.
Cook the shrimp:
- Add the marinated shrimp to the skillet, stirring to coat them in the spice mixture. Cook for 2-3 minutes, then add the coconut milk and the remaining water. Optional: Adding whole Wiri Wiri peppers to boil in the curry can provide extra heat and flavor, but make sure to remove them before serving if you don’t want the dish to be too spicy.
- Bring to a simmer and let cook until the shrimp are fully cooked, about 5–7 minutes. Adjust the liquid according to your preference for the thickness of the curry.
Garnish and serve:
- Taste and adjust the seasoning with additional salt if needed. Garnish with chopped green onions.
Notes
Serve hot with rice or roti.
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 364kcal | Carbohydrates: 24g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 667mg | Potassium: 733mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1373IU | Vitamin C: 32mg | Calcium: 152mg | Iron: 7mg
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