Trinidadians love curry in almost anything. I usually cook curry shrimp but this time, I had some extra pak choy on hand so I decided to add it to the shrimp…. why not?

YIELD: 2-3 servings

INGREDIENTS:

• 10 medium sized shrimp, cleaned, peeled and deveined
• 1 medium head pak choy, chopped
• 3 cloves garlic, grated
• 1 small onion, sliced
• 3-4 curry leaves
• 2 pimentos, sliced
• Hot Pepper (as you like)
• 1 tbsp vegetable oil
•  2 tbsp JGM PRODUCTS curry powder
• Pinch of JGM PRODUCTS roasted geera
• Salt to taste

TO SEASON SHRIMP:

• 1/2 tsp JGM PRODUCTS curry powder

• 1/4 tsp JGM PRODUCTS roasted geera
• 1 tbsp green seasoning

DIRECTIONS:

1. Season shrimp with curry, green seasoning and geera and set aside.
2. Heat oil in a pot over low/medium heat.
3. Sauté onions, garlic, curry leaves, pimento and hot pepper.
4. Add curry powder and allow to ‘toast’ for 2-3 minutes while continuously stirring to prevent burning or sticking.
5. Add some water and stir until the curry mixture thickens.
6. Add shrimp. Mix well to coat with the curry mixture.
7. Cook for 1-2 minutes then add the pak choy and salt.
8. Cook for 3-4 minutes until the shrimp and pack choy are cooked through.
9. When it’s almost finished cooking, add a pinch of geera and more green seasoning if you like.
10. Serve with dhal and rice or roti. Enjoy!

NOTE:

• Green seasoning is a combination of fresh herbs that is used a lot in Trinidadian food. The main ingredient is chadon beni or culantro (not to be confused with cilantro). Each person has his or her own variation of green seasoning.
• Toasting the curry is important as this helps to release its flavors.
• You don’t have to add the extra green seasoning at the end but you can if you want some more flavor. I usually like to add the extra as I love the green seasoning taste.

Check out the video here:

https://youtu.be/fXbyjfd9Ka8