Curried Jumbo Shrimp


Cooking with One Chef One CriticMany years ago, Newfoundland welcomed Denis Parker, a blues musician from England. Denis settled here and quickly became one of the key figures in developing and organizing the local and provincial music industry. He talked about that on One Chef One Critic, and about English food and customs. Curry is almost a national dish in the UK, so we decided to have Denis help us prepare this gem featuring jumbo shrimp.

  • Yield: 4 Servings


  • 1 cup (250 ml) basmati rice
  • 1 tbsp (15 ml) canola oil
  • 1 small onion, chopped
  • 1 tbsp (15 ml) peeled fresh ginger, minced
  • 1 tbsp (15 ml) curry powder
  • 1 tin (13 1/2 oz/405 ml) unsweetened coconut milk
  • 24 large raw shrimp, peeled and deveined
  • 2 tbsp (30 ml) fresh cilantro, chopped
  • 4 hard-cooked eggs, peeled
  • salt and pepper
How to Make It
  1. Cook rice according to package directions. Heat oil in large frying pan on medium high. Add onion and cook until soft. Add ginger and curry powder. Stir and cook for 1 minute. Stir in coconut milk. Simmer 2 to 3 minutes.
  2. Add shrimp and simmer until opaque in centre. Stir in cilantro. Season with salt and pepper.
  3. Serve over basmati rice and garnish with quartered hard-cooked eggs.

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