This makes a great appetizer or light dinner accompanied with rice – even the kids will eat it if you lightly reduce the heat!

Spicy Caribbean Curried Shrimp

Serves 4 to 6

Ingredients:

2 tbsp (30 mL) grapeseed oil

2 shallots, finely chopped

2 green onions, finely chopped

3 cloves garlic, minced

1 tbsp (15 mL) curry powder

1 jalapeño pepper, seeded and minced

2 lb (1 kg) fresh shrimp, peeled and deveined

Salt and pepper to taste

2 tsp (10 mL) fresh lime juice

2 tbsp (30 mL) butter

Method:

In a heavy sauté pan or frying pan with high sides, heat oil over medium-high heat. Sauté shallots, green onions and garlic for 2 minutes or until fragrant and translucent. Add curry powder and cook, stirring, 2 minutes.

Add jalapeño and shrimp. Sprinkle with salt and pepper. Cook shrimp, turning occasionally, until they just turn pink, about 3 minutes. Do not overcook—shrimp should be firm but tender. Stir in lime juice and butter. Taste, and adjust seasoning.

Serve immediately over rice.

Variations:

If you want more substance, add 1/2 cup (125 mL) coconut milk and 1/4 cup (60 mL) chicken stock before the shrimp to create a sauce.

Serve the shrimp on skewers for a stand-up dinner.

Reduce the curry and jalapeño and the kids will eat the shrimp!

Marinate in the same ingredients (minus the butter) for 30 minutes, skewer, then grill about 1 minute per side.

Courtesy Trish Magwood http://trishmagwood.ca/