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Sumac Shrimp Curry

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Ingredients: 

1 lb shrimp, peeled and deveined
1/2 lb scallops
2-3 red potatoes, peeled and chopped
1/2 cup sweet onion, chopped
1/2 cup sweet corn
1 can coconut milk
1 can diced tomatoes
2 tablespoons yellow curry powder
1/4 cup sumac
1/4 cup za'atar
1 teaspoon garam masala
1 habanero, chopped
1-2 chile peppers, chopped
1 tablespoon ginger
1 tablespoon sambal olek (can sub sriracha)
1 tablespoon garlic, minced
2 tablespoons butter
1/2 lemon, juiced
1/4 cup parsley + more for topping
rice pilaf, for serving (optional)
naan, for serving (optional)
salt & pepper, to taste
In a large skillet over medium high heat, melt one tablespoon of butter until frothy. Sear the scallops for 1-2 minutes per side, until golden brown. Remove from the skillet. In the remaining butter, cook the shrimp until plump and no longer transluscent, about 2-3 minutes. Remove from the skillet and set aside.
Without cleaning the pan, add the remaining tablespoon of butter. Add the chopped potato and cook until the edges are just beginning to brown, about 3-5 minutes. Then add the onions and saute until tender, another 2-3 minutes. Stir in the minced garlic, corn, habanero, chiles, ginger and tomatoes. Simmer in the juices for another 3-5 minutes, until the liquid is beginning to reduce.
Next stir in the sumac, za'atar, garam masala, sambal olek and curry powder. Cook until fragrant, about 2-3 minutes, then pour in the coconut milk.
Bring to a rolling simmer then reduce the heat to medium low and simmer for 15-20 minutes, until the curry has thickened. When the curry has reached the desired consistency, season generously with lemon juice, parsley and salt and pepper to taste. Add the cooked shrimp and scallops. Reheat for 1-2 minutes, until the seafood is heated through, then remove from the heat. Serve over rice or rice pilaf and with a couple pieces of naan for dipping. Garnish with parsley as desired. Enjoy!
1 lb
shrimp, peeled and deveined
1/2 lb
scallops
2-3
red potatoes, peeled and chopped
1/2 cup
sweet onion, chopped
1/2 cup
sweet corn
1 can
coconut milk
1 can
diced tomatoes
2 tablespoons
yellow curry powder
1/4 cup
sumac
1/4 cup
za'atar
1 teaspoon
garam masala
1
habanero, chopped
1-2
chile peppers, chopped
1 tablespoon
ginger
1 tablespoon
sambal olek (can sub sriracha)
1 tablespoon
garlic, minced
2 tablespoons
butter
1/2
lemon, juiced
1/4 cup
parsley + more for topping
rice pilaf, for serving (optional)
naan, for serving (optional)
salt & pepper, to taste
In a large skillet over medium high heat, melt one tablespoon of butter until frothy. Sear the scallops for 1-2 minutes per side, until golden brown. Remove from the skillet. In the remaining butter, cook the shrimp until plump and no longer transluscent, about 2-3 minutes. Remove from the skillet and set aside.
Without cleaning the pan, add the remaining tablespoon of butter. Add the chopped potato and cook until the edges are just beginning to brown, about 3-5 minutes. Then add the onions and saute until tender, another 2-3 minutes. Stir in the minced garlic, corn, habanero, chiles, ginger and tomatoes. Simmer in the juices for another 3-5 minutes, until the liquid is beginning to reduce.
Next stir in the sumac, za'atar, garam masala, sambal olek and curry powder. Cook until fragrant, about 2-3 minutes, then pour in the coconut milk.
Bring to a rolling simmer then reduce the heat to medium low and simmer for 15-20 minutes, until the curry has thickened. When the curry has reached the desired consistency, season generously with lemon juice, parsley and salt and pepper to taste. Add the cooked shrimp and scallops. Reheat for 1-2 minutes, until the seafood is heated through, then remove from the heat. Serve over rice or rice pilaf and with a couple pieces of naan for dipping. Garnish with parsley as desired. Enjoy!


 

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