Mild Shrimp Scampi and Vegetable Curry
by Heidi
(Gent, Belgium)
Scampi & Vegetable Curry
Hi Kathi, this shrimp recipe is very easy to make but it tastes deliciously creamy. Quantities will serve 3-4. It also includes an integrated side dish of vegetable curry... yumm!
Editor's Note: I edited this recipe slightly for my American readers. Apparently the word "scampi", which I'm used to using to describe a particular preparation method, is commonly used as a synonym in Europe for shrimps or prawns (which are like jumbo shrimps, also Norway lobster).
Scampi & Veggie Curry
Ingredients:
1 lb. raw shrimp/prawns, peeled and deveined
Olive oil
1 garlic clove, peeled & minced
3 cm/1" fresh ginger root, grated
2 red bell peppers, cut in strips
1 cup broccoli, cut in strips
1 tsp curry powder
1 can or 12 oz coconut milk
1 cup basmati rice, cooked
Directions:
Make sure you have fresh, raw but peeled scampi. Heat the oil in a large fry pan over medium high heat, together with the garlic and ginger.
Add the shrimp, keep turning and tossing them for a minute or two (until they turn pink, no longer). Then remove them from the pan.
Add your vegetables to the pan now. Then, add the curry powder. Stir fry for about a minute.
Next, add the coconut milk, cover the pan and let simmer for half an hour.
Just before serving, add the shrimp back into the pan again, just to heat them up, no longer.
Serve the scampi and vegetables with basmati rice.
NOTE: Other veggies could be substituted for the peppers and broccoli, whatever you have on hand or prefer. Just be sure to chop them all to approximately the same size, so they cook evenly.
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