I’m bringing you guys some more Trini recipes today in honor of Trinidad Carnival which was a few weeks ago. Curry Shrimp and Channa with Aloo (Chickpeas & Potatoes). No I’m not Trini, nor am I Caribbean. I have Southern Roots. But as mentioned in my Green Seasoning Recipe post- your sis enjoys all types of cuisines. I also prefer food from my kitchen. So if I love something I have to learn how to make it.
I did have an ex that was Trini though. He was born here. But his Mom & Stepdad were born in Trinidad. They showed me how to make this Curry Chicken with Channa & Aloo. I took notes and came up with my own recipe. They also gave me a jar of homemade green seasoning, and told me what goes in it. And you know what I did… Came up with a recipe. Since I no longer eat meat, I used my Curry Chicken recipe as inspiration for this Curry Shrimp. I pretty much still make the Channa and Aloo the same aside from some seasoning tweaks. Learning how to make some authentic Trini food was the best thing that came out of that relationship. I wish I had stayed around a little longer, just so I could learn how to make roti lol. Specifically bussup, which pairs perfectly with these dishes.
Now let’s get to this Curry Shrimp with Channa and Aloo. The Channa & Aloo has already made an appearance on the blog- you can find the recipe here. It pairs perfectly with this Curry Shrimp. Both are finger licking good and tastes authentic, like you got it from your local Trini spot. Make it and judge for yourself. Both are also extremely quick to make and won’t take more than a half hour of your time. Yup- 30 minutes. But before you get started, be sure to make my Caribbean Green Seasoning first as you’ll need it for the Curry Shrimp. Trust me, it WON’T be the same without it. One more thing, get you some Chief Curry Powder. It’s the best. Now let’s get to it…
- Make your green seasoning.
- Wash your shrimp with water and lemon juice and pat dry.
- Season the shrimp with the Slap Your Mama, Green Seasoning and 1 tbsp of curry powder and set aside.
- Mix 2 tablespoons of curry powder with half cup of water in a small dish to form a curry paste. Set aside.
- Heat the olive oil in a large pan, then add 2 tablespoons of curry powder. Fry the curry in the olive oil until it begins to brown to release the flavor. Stir constantly to avoid burning.
- Add the onion, garlic, pimento pepper and shado beni to the pan and cook for a few minutes until the onions are tender. Stir constantly to avoid sticking.
- Add the shrimp to the pan and stir thoroughly to coat the shrimp with all of the aromatics.
- Add the curry paste to the pan, mixing thoroughly before pouring it in to make sure no curry powder is settled on the bottom.
- Cover the pan and simmer on low for 10-15 until the the shrimp are juicy and tender, and the curry thickens. Add additional water if the juice is too thick.
- Serve hot with Channa and Aloo, and bussup if you have. You can also serve with spinach (and pumpkin) and/or white rice.
- I used Argentinian Red Shrimp which was delicious in this recipe. Like little curry lobsters.
- I also season the shrimp and marinate overnight for max flavor.
- You can swap out the shrimp for protein of your choice. Even tofu.