Chef Charlie Abowd’s curried shrimp.
With deep gratitude, I say thank you to everyone who has done their part to slow COVID-19. We are still not 100%, but much closer than we used to be; close enough that we can begin to celebrate with renewed optimism our way forward and our collective will to do the job as a nation and as a community.
Before we go any further, I just want everyone to know that this is not a return to a regular column. I’m filling in and thought if I didn’t answer that I would be asked later. You can always find your favorite recipes at www.charlieabowd.com.
This curried shrimp recipe is a nice and easy dish to prepare and requires minimal ingredients. Most, if not all, are available at the Carson Farmers Market, 412 N. Stewart St., Carson City, every Saturday through September 5. Sadly, the Cheese Lady’s business did not survive the pandemic, but a seafood supplier took its place.
I use English style Indian Madras curry powder, a tangy and peppery premixed blend of 14 herbs and spices.
A longtime customer of Adele emailed requesting this recipe. Since this was a favorite restaurant and I’m a sucker, here we are. Now let’s start cooking.
For 6 persons ; can be increased as needed
6 prawns per person (size 26/30), peeled and deveined
2 tablespoons of grapeseed oil
1/4 cup vegetable broth (organic, store bought is good)
1/4 cup sweet onions, chopped 3/8 inch squares
1/4 cup sweet red bell pepper, chopped into 3/8 inch squares
1/4 cup apple, cut into 3/8 inch squares
3 tablespoons of dried cranberries
2 tablespoons of Indian Madras curry
2 tablespoons of rice flour
Grated coconut and cashews or peanuts, optional
In a 10-inch skillet over medium-high heat, add the oil, onions, apples and peppers. SautÃ© until tender and onions are translucent. In a salad bowl, mix the curry and the rice flour. Put aside.
Once the elements to be sautÃ©ed are ready, add the cranberries and mix gently. Then add 1 teaspoon of the curry / rice flour mixture, stirring gently again.
Place the shrimp in a bowl and coat them completely with the rest of the curry / rice flour mixture. Add sea salt to taste. Cover and cook for about 5 to 7 minutes. If the sauce seems too thick, add a little more broth; if it seems a little runny, add another teaspoon of
the curry / rice flour mixture, sprinkling on top of the sauce and mixing.
I like to add a pinch of grated coconut and chopped cashews or peanuts, depending on your preference.
I recommend serving a good gewurztraminer or riesling with this dish.
Chef Charlie Abowd once owned Cafe at Adele’s with his wife Karen and now cooks whenever he wants through Charlie’s Table at Your Home, is working on an upcoming cookbook, and is enjoying his retirement.