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Haht Curry Shrimp

Haht Curry Shrimp

3 lbs. of fresh shrimp (peeled, deveined, and drained) or use frozen shrimp

1/4 tsp. black pepper

1/4 tsp. smoked paprika

4 tbs. curry

1/2 stick unsalted butter

1 cup of Haht Sahs Medium

1 cup Broccoli florets

1 cup Cherry Tomatos halved

1/2 cup corn


Serve over Couscous, rice, pasta or vegetables.

Drizzle a frying pan with olive oil. Add shrimp and simmer until clear in color or thawed. If using frozen shrimp, pour out any water except about 2-3 tablespoons Add the unsalted butter and saute as you sprinkle in the pepper, paprika, and curry. You should have a thin paste covering all of the shrimp. Pour in the 1 cup Haht Sahs and simmer on low heat to combine all the flavors. If you need more liquid for your sauce, add more Haht Sahs Medium. NOTE: Salted butter adds a little too much salt to this dish, so if you want a little more salty flavor, add salt to taste. Pour in a serving bowl by itself or over couscous, rice or pasta. Add chives for decoration and flavor!

Israeli Pearl Couscous is in the picture.

(If you have leftovers for the next day - just warm up and put in a wrap with romaine lettuce.)

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