Cajun Shrimp Curry

Cajun French:  le coco (lu kō-kō) – coconut

 

PlatedCajun…Curry…maybe not exactly but Cajuns are adaptable and we are always using interesting ingredients.

The interesting ingredient was Coconut Cream.  We use coconut milk but had never tried cream and could not resist.  Curry naturally followed along with cashews and turmeric and then came the rest of the ingredients.  The results were amazing.  The only thing we would change or John would change is using the entire can of coconut cream so there would be more sopping sauce.

Mais C’est Bon!

Enjoy!!

Ingredients:

2 Tbl avocado oil

12 med mushrooms quartered

1 onion halved and sliced

½ each – red, orange, and purple bell pepper

¾ # fingerling potatoes

1# sm shrimp, cooked and peeled

7 oz coconut cream

1 tsp curry powder

½ tsp turmeric

Salt

Cajun Seasoning

¼ cup chopped cashews – roasted and salted

 

Boil potatoes to tender and set aside to cool

Once cooled cut in about 1” pieces

 

Heat 1 Tbl avocado oil to medium in a cast iron skillet

Sauté mushrooms to just tender

Remove from skillet and set aside

 

Heat 1 Tbl avocado oil to medium in a cast iron skillet

Sauté onions and peppers until tender

Add curry powder and turmeric mixing well

Turn heat to low

Add shrimp and mushrooms and combine

Add boiled cut potatoes and combine

Add coconut cream blending well

Season to taste

 

Serve in individual bowls

Top with chopped cashews

 

Have warmed Naan for sopping…

Fingerling Potatoes
Fingerling Potatoes
Onions and Peppers
Onions and Peppers
Adding Mushrooms
Adding Mushrooms
Cooked Potatoes
Cooked Potatoes
Ready to Eat
Ready to Eat
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