Jamaican Curried Shrimp, on Penne Pasta
This is my first outing with my new Jamaican Curry Spice Blend, and it was a huge success.
After cooking the shrimp, of course, I had to taste one. You know how the look of something sometimes dictates what we expect the flavor to be? Well, even after cooking the shrimp, and smelling them, I picked one up expecting the flavor of my Original Recipe, Butt Kickin' Blacken. Boy was I surprised when it tasted totally different, and fantastic to boot.
I brought tasting samples around the dock, and all who tested it remarked that it was realllllly good. The mild curry flavor and the Island spices really brought this whole recipe together in a great way.
Just a word about cooking with Orange Juice Concentrate:
I've got minimal refrigeration here, on my boat, so any space there is, is at a premium. When using orange juice, for a recipe, I always end up with a 1/2 gallon, which is usually way too much. I thought I'd begin working with the concentrate instead. It's worked out fine, so far. Because it's a concentrate, you don't have to cook it a long time to reduce it. And, you can always thin it down with a little water, wine, of chicken stock. I really think that I'll be using this more often from now on.
- 1 Pound Shrimp, 21 - 30 count
- 1 Tablespoon Butt Kickin' Jamaican Curry Blend
- 1/2 Tablespoon Coarse Kosher Salt
- 1 Teaspoon Dark Brown Sugar
- Vegetable Oil, for frying
- 1/2 Large Onion
- 1/2 Large Pablano Pepper
- 1 Large Fresno Pepper
- 1/4 Cup Frozen Orange Juice Concentrate
- 2 Tablespoons Butt Kickin' Jamaican Curry Blend
- 1 Cup Sour Cream
- White Wine, as needed
1. Peel, Clean, then wash the shrimp and set them in a bowl.
Mix the rub together, and coat the shrimp with it.
2. Heat a Teflon fry pan over high heat, add a tablespoon of oil, and add enough shrimp to barely cover the bottom of the pan. Don't crowd them, or they won't cook evenly.
3. Cook about 3 minutes, you'll notice that the thinner tails will just begin to turn pink. Flip and give them another 1 1/2 - 2 minutes. Place them in a warm bowl, and start another batch, adding additional oil as needed.
4. While the shrimp (or shrimps, as they're called here in the South) are cooking, slice the vegetables into strips. When the last batch of shrimp come out of the pan, add a little more oil to the pan, and throw in the vegetables. Cook these over high heat for about 5 minutes, stirring constantly. You want them just to begin to brown, without burning.
5. Add the orange juice and the Jamaican Curry Blend, and cook another 5 minutes, or so. Don't over cook another 5 minutes. If your pasta isn't done yet, it's OK to take this off the heat now, and let it sit. Don't worry about it thickening up, because you'll get a chance to thin it just prior to serving it.
6. While the Orange Juice mixture is still hot, or after you've brought it back up to temperature, add the sour cream, and stir it in. Now, if it's too thick, you can thin it with a little White Wine, Chicken Broth. or Pasta Water.
Be careful not to let it boil after you've added the sour cream, or the sour cream will separate. Once this happens, there's no fixing it, and you'll have to start with a new sauce.
7. To Plate, place the hot pasta on a plate, spoon some of the sauce into the middle, and place a few shrimp around the top.
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