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Curry Delight Shrimp Recipe

Curry Delight Shrimp Recipe
This vibrant shrimp curry combines warm curry flavors with a pop of fresh herbs, making each bite lively and comforting. The tender shrimp contrasts perfectly with fluffy rice, creating a simple yet satisfying meal that’s ideal for sharing. Whether it’s a quiet night in or a casual dinner with friends, this dish feels both special and approachable—like a hug for your taste buds. Pair it with a crusty bread or a crisp salad for an easy, memorable spread.
Ingredients
  • 450g / 1 pound unshelled large shrimp
  • 225g / 1 cup unsalted butter (or 2 US sticks)
  • 400g / 2 cups long-grain rice
  • 250g / 2 medium red onions, sliced
  • 120g / 1 red bell pepper, sliced
  • 120g / 1 yellow bell pepper, sliced
  • Fresh dill, chopped, for garnish
  • Lemon wedges, for garnish
  • Salt, to taste
Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large saucepan, bring 1 litre (4 cups) of water to a boil. Add 15g (1 tablespoon) of unsalted butter and 5g (1 teaspoon) of curry powder. Stir until the butter is melted, then add 250g (1 cup) of long-grain rice.

3. Reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is cooked.

4. In a large skillet, heat 30g (2 tablespoons) of unsalted butter over medium heat. Add 2 sliced yellow and red bell peppers and cook for 5 minutes or until tender.

5. Add 250g (1 cup) of unshelled shrimp and cook for an additional 5 minutes or until pink and cooked through. Season with salt to taste.

6. Serve the shrimp and bell peppers over the cooked curry rice. Garnish with chopped fresh dill and a squeeze of lemon juice, if desired.

Tools
  • large saucepan
  • large skillet
  • wooden spoon
  • cutting board
  • chef's knife
  • lemon juicer
  • serving plates

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