- 1/2 pound peeled and deveined medium shrimp
- 1 tablespoon white wine vinegar
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 celery stalk, minced
- 1 small carrot, minced
- 1/2 red bell pepper, minced
- 1/4 scotch bonnet chile pepper, minced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 cup water
- 2 potatoes, cubed
- 2 cups hot water
- 1 cup frozen French cut green beans, thawed
- 1 bunch fresh cilantro leaves, chopped
- salt and pepper to taste
- Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl.
- Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.
03/25/2018
recipepes.com
Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
