My dad was stationed in Hawaii during World War II, working in the Navy under Admiral Nimitz. When he returned home after the war to my mom in Northern California, he brought with him a recipe for shrimp curry that instantly became a Corbett family specialty.
That shrimp curry recipe is here. Never one to leave well-enough alone, I’m including yet another recipe for curried shrimp from Sally Schneider’s, “A New Way to Cook,” which won a James Beard cookbook award in 2002 in the Healthy Focus category.
Sally’s recipe is less complicated than my mom’s shrimp curry but yields the same wonderful (if you like curry) flavor. The small amount of sugar caramelizes when you sauté the shrimp, and the curry powder forms a light crust. I served it with curried quinoa, cilantro and lime wedges.
OK, I’m done with curry recipes for now. Choose the recipe that most appeals to you. They’re all good, but then, I was raised eating leftover shrimp curry for breakfast.
1 1/2 lb. large shrimp
1 tsp. sugar
big pinch of salt
1/3 cup curry powder
2 Tbsp. olive oil
Fresh cilantro, coarsely chopped
2 limes, cut into wedges
Place shrimp on a plate and sprinkle evenly with sugar and salt. Dust with curry powder to form a light coating and shake off excess.
Heat 1 Tbsp. oil in a large nonstick skillet and add enough shrimp to cover pan in one layer. Cook until they are browned and crisp on one side, about 2 minutes; turn over and cook another 2 minutes. Transfer cooked shrimp to a warm plate and repeat with remaining 1 Tbsp. oil and shrimp.
Serve with cilantro and lime wedges.
WW PP per serving: 6