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During my last trip to Trinidad, my aunty Toy (Dad’s sister) made me the most delicious curry shrimp with peas and dhalpuri roti. I have been craving it for a while and decided to call her for the recipe.
She explained that she fries the shrimp first and then adds it to the curried peas, which essentially makes it a curried peas with shrimp peas-but who cares. This was a technique I have never heard of before but was eager to test out in the kitchen.
One can never go wrong with peas or shrimp. The result was very enjoyable but I still miss Aunty Toy’s cooking. I look forward to making another trip to Trinidad soon and hopefully we can get her to show us her exact method of making this delicious combo.
It is perfect with dhalpuri roti, but just as delicious with plain Jasmine rice and a salad for a quick week night dinner. Curry shrimp with peas is also great with paratha, dosti roti or sada roti for a lavish weekend meal.
If you wanted to skip the frying of the shrimp you can as well. Add the shrimp in about 10 mins after cooking the peas. Cook 10-15 mins more or until the shrimp is fully cooked and the sauce is flavorful.
Link to Printable Recipe: cookingwithria...
Curry Shrimp Recipe
Serves 6
Ingredients
12 oz peas
To season:
2 lbs shrimp, small, shelled, deveined, rinsed and drained
4 tbs green seasoning
1 tsp salt
1 tsp black pepper
To cook:
1/3 cup all-purpose flour
4 tablespoons extra virgin olive oil, or your preferred oil
1 small onion, thinly sliced, divided
Hot pepper, to taste
4 tablespoons curry powder
2 tbs green seasoning
6 leaves culantro, substitute with 2 scallions or 13 tbs cilantro
2 tbs minced garlic, less or more to your taste, finely chopped
1 pimento pepper, chopped
1 tbs thyme leaves
Salt, to taste (about 1-2 tsp)
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