Monday, May 6, 2013

Curry Shrimp and Potatoes

I don't normally cook seafood but I was in the mood for shrimp and Trader Joe's makes it so easy with their frozen shrimp.  All you need to do is thaw it and then it's ready for a quick cooking!  This dish was so easy and yet incredibly satisfying without feeling heavy.  I'm a meat and potatoes kind of girl and this hit all the cravings while keeping it a bit light.  The curry flavor is a bit strong but if curry isn't your thing you can halve the amount of curry or try a different kind of spice.  I also love the zucchini in this recipe.  I'm going through a huge zucchini kick (so are my pugs) and so there's a nice amount of veggies in here to balance the dish.  So start defrosting that bag of shrimp now and get ready for a yummy curry dish!

Servings: 4 (but I ate this for two meals)

2 baking potatoes, cut into 1/2-inch cubes
4 scallions, chopped
1 pound frozen shrimp, peeled, deveined, and thawed
1 small zucchini, halved and chopped
5 ounces mushrooms, chopped (I like baby bella)
2 teaspoons curry powder
1 teaspoon crushed garlic
Salt and pepper to taste
Cooking spray (or olive oil)


  • Heat a large nonstock skillet over medium-high heat.  Spray skillet with cooking spray or heat some olive oil.
  • Add 2 chopped potatoes (scrub the potatoes well when you clean them and leave the skin on when you chop them) and cook for 12-14 minutes, stirring occasionally, until the potatoes are tender inside and browned and crisp on the outside. 
  • Add 1 teaspoon crushed garlic, 1 chopped zucchini, 5 oz chopped mushrooms, and 4 chopped scallions (sometimes if I have extra chopped yellow onion I add that too because I love onions!).  Cook for about 5 minutes or until zucchini and mushrooms are tender and then transfer to a plate and return empty skillet to stovetop.
  • Spray pan again with cooking spray (or use oil) and add 1 lb shrimp and 2 tsp curry powder to skillet.  Stir occasionally until all shrimp are cooked and coated with the curry.
  • Add back the cooked vegetables to the skillet and toss with the shrimp until everything is coated with the curry powder. 
  • Season with salt and pepper to taste.

Mmmm now dig in and enjoy!
My pugs didn't seem that entranced by the shrimp and curry but they do love zucchini and were begging for some when I was chopping and cooking the vegetables. Lucky for them zucchini is on the ok list for dogs so I gave them a teeny bit.
Sunny loved the zucchini so much that she wouldn't leave the kitchen the whole time I was there in the hope that I may give some more food.  So while I cleaned up and washed the dishes she snoozed on the cold and hard kitchen floor (even though carpet and numerous dog beds were only a few feet away).
I'll definitely be making this again and I'll experiment with different summer vegetables as the season arrives and maybe with some different or more nuanced flavors.

Adapted from Martha Stewart.

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