It isn’t often that I eat shrimp, but when I do it is curried and from my favorite wild caught fish company Sea To Table.  I have tried many fish delivery services and Sea To Table is hands down my favorite.Their Wild Gulf Shrimp is some of the best I have ever had. It is my go to when I want to whip up something really quick for a week night dinner. If you haven’t curried shrimp this recipe is worth a shot!

Ingredients:

1. 1 bell pepper sliced
2. Half of an eggplant sliced
3. One onion diced
4. 1 tsp garlic minced
5. 1 can coconut milk
6. 1 tsp fish sauce
7. 1/2 cup chicken stock
8. 2 tsp curry powder
9. 1 tsp Turmeric
10. 1 tsp Smoked Paprika
11. 1 tsp Coriander
12. S/P to taste
13. 1 pound of Sea To Table’s Wild Gulf Shrimp
14. 1 packet of konjac noodles (optional)
15. Half of a lemon squeezed
16. Sliced green onions to garnish

Instructions:

1. In a pot on medium heat add oil to heat up. Add the onions and saute until trasnlucent. Add garlic and stir one minute.
2. Add the rest of your ingredients EXCEPT the shrimp. Bring to a simmer. Simmer 10-15 minutes until your bell peppers and eggplant are cooked through.
3. While that is simmering in a saute pan over medium heat, add oil. Salt your shrimp and cook in the pan for 5-8 minutes until it is whiteish. Once it is white and cooked, add to the curry.
4. Taste the curry to make sure the flavors or developed. Once the flavors have developed, serve and finish with the lemon squeeze, konjac noodles and green onions!

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