Shrimp Curry

I can guide you through the preparation of a delicious Shrimp Curry, with an Italian touch. Here’s how to do it:

Ingredients

• 500g of shelled and cleaned shrimp
• 3 tablespoons of extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, crushed
• 1 piece of fresh ginger, grated
• 1 red chili pepper, chopped (optional)
• 1 can of peeled tomatoes, chopped
• 1 tablespoon of curry paste (red or yellow, according to your preference)
• 1 teaspoon of turmeric powder
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cumin
• 200 ml of coconut cream or cooking cream, for a more Mediterranean variation
• Salt and pepper to taste
• Fresh chopped coriander and lemon juice to garnish

Preparation

1. Heat the oil in a large skillet over medium heat and sauté the onion, garlic, ginger, and chili pepper until the onion becomes translucent.
2. Add the curry paste, turmeric, ground coriander, and ground cumin, and cook for about a minute to release their aromas.
3. Pour the peeled tomatoes into the skillet and let it cook for a few minutes, until the sauce starts to reduce.
4. Add the shrimp to the skillet and cook for about 2-3 minutes, or until they turn pink and are fully cooked.
5. Pour in the coconut cream (or cooking cream) and stir to incorporate all the ingredients well. Let it simmer for another 5 minutes. Adjust salt and pepper to your taste.
6. Garnish with chopped fresh coriander and a squeeze of lemon before serving.

Serve this tasty shrimp curry with basmati rice or, to keep it Italian, you could accompany it with soft polenta or, at most, pilaf rice for a blend of cultures at the table.

Curiosity

Curry is not a single spice, but a blend of spices that varies greatly from one region of Asia to another. This dish has Indian roots but is found with local variations in many countries of Southeast Asia. The use of cooking cream is a less traditional variant but common in some western interpretations of curry, giving a smoother taste and blending the flavors well.