Creamy Red Shrimp & Tomato Curry

| May 29, 2012 | 10 Comments More

Yes, you can cook shrimp in your slow cooker…

This is another super easy recipe that is great for days where you want something savory yet are short on time. You just let the tomato curry and vegetables cook when you’re busy, and drop in the shrimp a short while before serving. Shrimp  do not take long at all to cook, so a two step recipe this must be, but you’ll be able to handle it I think. At least I’m not asking you to dirty another pot or pan! If you have 5 minutes to cut up a few things, you have this one covered. Please don’t fail me and tell me you don’t own a knife. I guess you could be that person that pays more for the pre-cut veggies. <sigh>.

 

5 minutes or less prep time, unless you cut your veggies with a butter knife, and your slow cooker mocks you.

 

What you need:

    • 1 pound uncooked shrimp. I use frozen Argentinian red shrimp that I get from Trader Joe’s. They’re wild caught and a great deal for the pound.
    • 1 large can of Italian crushed tomatoes, about 4 cups worth. You can use 4 cups worth of fresh tomatoes if you wish. The more you add the soupier your end product will be.
    • 1 can of coconut milk.
    • 2-3 tbsp red curry paste. I use Thai House brand as it has all natural ingredients and is tasty.
    • 1/2 head of cauliflower, cut into large chunks of florets.
    • 1/2 large yellow or white onion.
    • 1 large yellow or orange pepper cut into strips.
    • 1 cup of chopped green onions. Set a few stalks aside for your garnish.
    • 1-2 cups of chopped carrots. You can skip these, yet I had some so in they went!
    • 1 cup chopped celery.
    • Spicy: If you want more heat for your shrimp I suggest you at a healthy amount of cayenne pepper or dried habaneros. I love my habanero seasoning from hell. It really isn’t beyond hot as the tin says, but it is tasty.

 

So easy a vegetarian that eats seafood could do it:

    1. Dump your crushed tomatoes and coconut milk into your slow cooker.
    2. Stir in your curry paste and spices.
    3. Dump in your veggies and make sure they are submerged in curry.
    4. Do NOT add shrimp to your slow cooker, that is for later!
    5. Cook on high for 3 hours or low for 6+ hours.
    6. Add your shrimp to your curry pot 5-10 minutes before serving. Shrimp, even uncooked and frozen shrimp, do not take long to cook. The last thing you want is rubbery shrimp. Check on your shrimp after 5 minutes, they shouldn’t take more than 10 minutes in a warm pot. I prefer to thaw my shrimp first, running them under warm water or letting them sit in a bowl of warm water. Dropping them in frozen is going to take longer and more guesswork.
    7. Let me know in comments how you liked mixing tomatoes with coconut milk. Enjoy!

 

The before (above) and the after (below). Stupid easy gluten free living.

 

Oh hai shrimp curry…

 

You should cook these too:

Tags: , ,

Category: Seafood

Comments (10)

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  1. Valerie says:

    So so good! This was so easy and delicious. I made this dish earlier this week and plan on making it again tomorrow. I don’t really like green onion, so I substituted chopped mushrooms. Tasted as good as restaurant curry. Yum!

  2. Nancy says:

    This is a really nice recipe! Didn’t have carrots, so I didn’t stress about it and skipped like you said. I had it straight out of the crock pot last night, and again cold out of the fridge for lunch today. Really nice in this hot summer weather!! The coconut milk/tomato mix was nice! Could be used as a base for other recipes as well, I imagine. This is my first time to your site…it was recommended by a doctor this past Saturday during a talk she was giving on the Wheat Belly book, as well as the overall approach to eating that way. (BTW, you must be a whiz with a knife!!! I consider myself to be a pretty handy cook, and it took all the 5 minutes to chop the veggies! But was worth it.) Thanks!

  3. Isha says:

    This recipe was AMAZING!!! I couldn’t get enough and neither could my 15 month old daughter. It was so delicious. I cannot WAIT to make it again.

  4. Ashley says:

    Tried this tonight and it was delicious! Even my picky eater husband enjoyed the recipe. :)

  5. acidcookie says:

    Very tasty and filling. My only quibble was maybe not so much cauliflower. The smell overwhelmed the soup every time I prepared it.

    I’m about to reheat it now :)

  6. Lisa says:

    Love it!
    The tomato with coconut milk is genius.

    Because I cook with what I have on hand I substituted fire roasted tomatoes & left out the green onion. Because I had cooked shrimp and no raw, I dropped in the shrimp only long enough to get it warm.

    The whole fam loved this. I like more spice so added “Slap Ya Momma” to my bowl at the table. Yummy.

    Going to try this with chicken next time.

  7. Daniela says:

    Does this have to be made in a crockpot? What about a pig pot?

  8. Shannon says:

    Great recipe! I made some modifications, and it turned out amazing – thanks for posting.

    I added about 1/2C of pineapple chunks and used a small can (instead of a large can) of fire roasted crushed tomatoes + 1 C of chicken broth. For veg, I did zucchini, two types of bell pepper, a small head of broccoli, 3 small carrots, and green onions.

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