Coconut Curry with Sautéed Shrimp and Red Pepper.
Servings: 3 to 4
Preparation Time: 10 minutes
Cook Time: 10 minutes
When the weather gets hot there’s no better way to lighten up a meal than using seafood in a dish. Here’s a quick, simple way to create a dish that packs a lot of flavour without being too heavy on the palate.
- Red bell pepper, 1 whole pepper
- Olive oil, ½ tbsp (8 mL)
- Raw zipperback Pacific White Shrimp size 31/40, 0.5 lbs (226 g)
- GOOD FOOD FOR GOOD Coconut Curry Fresh Simmer Sauce, 1 bottle (250 mL)
- Julienne red pepper and set aside.
- Heat oil in non-stick frying pan over medium heat.
- Add julienned red pepper and sauté for 2 minutes.
- Add the shrimp and sauté for 2 minutes.
- Pour GOOD FOOD FOR GOOD Coconut Curry sauce into the pan and turn the heat down to medium-low
- Allow the sauce to cook for 5 to 7 minutes or until the shrimp are fully cooked and the sauce is warmed through.
- To serve, place curry over a bed of basmati rice and add a couple of slices of naan bread to the plate.
Culinary Info Bite
Often times when you buy shrimp you will notice on the package a set of numbers such as 31/40. These numbers help identify approximately how many pieces of shrimp you will get per pound. For example, if you saw 31/40 on a package of shrimp it would mean that you will get approximately 31-40 pieces of shrimp per pound. The smaller the numbers the larger the shrimp will be in size and the larger the numbers the smaller the shrimp will be in size
Recipe by Chef Katherine Sowden