Rum Shrimp Curry

Name: Rum Shrimp Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-3 serving(s)
Ingredients: 1 lb shrimp, peeled and deveined (26-30 count); 3 tablespoons spiced rum; 1/2 teaspoon cajun seasoning (any kind will do); 2 tablespoons oil; 1 medium onion, chopped; 2 tablespoons oil; 1/2 cup water; 1 cup canned crushed tomatoes; 1/3 cup Thai curry paste (I used "mild", available at supermarkets); 2 cups cooked jasmine rice, made with the proper amount of; 2 cups fish stock or 2 cups fish bouillon cubes, dissolved in water

Submitted by Dedee Royale

"I love Thai cuisine and created this one just from what I had in my fridge. It’s a little spicy, but not overwhelming. It has a very unique flavor and got raves from everyone!"

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photo by Karen Elizabeth

Ready In:: 25mins
Ingredients:: 11
Serves:: 2-3

ingredients

1 lb shrimp, peeled and deveined (26-30 count)
3 tablespoons spiced rum
¹⁄₂ teaspoon cajun seasoning (any kind will do)
2 tablespoons oil
1 medium onion, chopped
2 tablespoons oil
¹⁄₂ cup water
1 cup canned crushed tomatoes
¹⁄₃ cup Thai curry paste (I used "mild", available at supermarkets)
2 cups cooked jasmine rice, made with the proper amount of
2 cups fish stock or 2 cups fish bouillon cubes, dissolved in water

directions

Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
Add 2 tablespoons oil and let marinate for 15 minutes.
Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
Add curry paste and water, mixing well.
Remove shrimp from marinade and set aside.
Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
Add shrimp and cook gently for 3-4 minutes. Don’t overcook or shrimp will be tough and rubbery.
Serve over cooked Jasmine rice.

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Reviews

This was a very tasty curry, the rum adds an interesting subtle flavour! I used a Thai Yellow Curry paste, which is mild to medium hot, often used for fish or shrimp curries. This was easily prepared and gave a quite robust but very enjoyable tomato based curry sauce, and it was ideal for two generous portions. Lovely, thank you, Dedee! Made for P-A-R--Y tag game.

Karen Elizabeth

RECIPE SUBMITTED BY

Dedee Royale

212

I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club. In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC.  I didn't make it through but it was an unforgettable experience.

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