Curry Shrimp and Okra in Coconut Milk

To all of the Cuban Redneck DIY Channel followers and our Facebook group Cuban Food Nation, I want to give you a warm welcome and thank you for your support. As of late, I have been wondering outside the scope “Cuban Food” and featuring everything from quick-meals, healthy eating recipes, and even featured several Caribbean curry dishes. Here is one more for the list!

I understand that for my Spanish-speaking audience, this may be a turn-off. Still, know that curry powder contains a variety of anti-inflammatory spices, including turmeric, coriander, and chili powder. Given a chance, it may be something you may like. My mom was one of those coverts! She hated curry, hated the smell, and did not enjoy spicy foods! She likes this curry shrimp recipe with coconut milk and okras, which says a lot!

In Caribbean countries like Trinidad and Tobago and Jamaica, it is customary to pair this curry shrimp recipe with white rice or roti. However, you can pair it with brown rice and or quinoa and end up with a pretty healthy meal! It is also important to point out that aside from the anti-inflammatory properties, several studies have also concluded that regularly consuming foods made with curry powder may improve digestive health, boost brain activity, lower blood sugar levels, and boost the immune system by providing antibacterial powers. I can testify to this! After returning to the states after an extended stay in Jamaica, I gained more than 10 lbs. in a matter of weeks, even though I ate about half of what I was eating while down there. The same thing happened back in 2005/2006 after an extended stay in Trinidad & Tobago. Where, while liming daily and eating three meals a day, I came back to the state with my pants falling off my waist.

If you are new to preparing Caribbean food, you may have to go out and buy a couple of ingredients on this list. One of those is curry powder, and the second is Caribbean green seasoning. I am using an Indi Madras curry powder blend I bring every time I go to Trinidad. Another excellent and very easy to find in the US is the Chief brand curry powder.

I am using homemade Caribbean green seasoning, but this is available out of a bottle at many grocery stores throughout the US, including Walmart. Caribbean green seasoning is a blend of herbs blended and stored in the refrigerator for use as a marinade for meats, stews, curries, and rice dishes. Very prevalent throughout the Caribbean, and although it varies from household to household and from island to island. It usually contains Shado Beni (Culantro), Parsley, Celery, Green Onion, Garlic, Onion, Ginger, Thyme, Scotch Bonnet Pepper, Bell Pepper, and sometimes Basil, Oregano, Rosemary. Spanish Thyme.

The following ingredient with yield four regular people services, two at my house.

• 1 lb. of Shrimp 20-25 Class
• 1 lb. of Okra
• ¼ Cup of Lemon Juice
• ¼ Caribbean Green Seasoning
• ½ Onion
• ½ Bell Pepper
• 3 – Cloves of Garlic
• 2 Small Tomatoes
• 1 Scotch Bonnet Pepper
• 2 Tsp. Curry Powder
• 1 Tsp. of Salt / Black Pepper / Cumin / Oregano / Paprika
• 1 – 13 oz. Can Coconut Milk
• 3~4 leves of shado beni (Culantro)

We’ll start our curry shrimp recipe by seasoning the shrimp. I am using a 1 pound, tail-on 20-25 class bag from Publix. These are already deveined and clean. To thaw them, just let them sit in a strainer, spray a little be of water to get the process started, and that is it. The strainer keeps liquids from thawing to waterlog the shrimp, and this keeps them firm. For me, the thawing process usually takes about one hour if I leave them in the sink. About 6 hours if I leave them in the fridge. Season the shrimp with a ¼ cup of green seasoning, a little bit of salt, and fresh ground black pepper. Put a plate under the strainer and place it in the fridge. You want to marinate this for about 30 minutes and no more than 2 hours, or the seasoning will start cooking the shrimp. The result is gummy shrimps. Nobody likes that!

While the shrimp marinate, we can chop the garlic, onion, bell pepper, scotch bonnet pepper, tomatoes, and okra. It is also a good idea to set aside the pre-measured dry seasonings. Don’t forget that we already use some salt and pepper on the shrimp, so make sure to dial those down.

The cooking process starts by bringing two tablespoons of olive oil to temp and searing the okras in a deep saucepan. This is a restaurant-proven method for getting rid of the slime associated with okras. Cook the okra over medium-high heat for 3-4 minutes. As they start to show browning on the ends, add a ¼ cup of lemon juice. Stir for another minute or so and put the okra back in the container you had them.

Lower the heat to medium, and let’s add a little more oil to the saucepan. Add the onion, the bell pepper, the scotch bonnet pepper, the tomatoes, and sauté for 3-4 minutes while stirring it. As the onion starts to caramelize, add the garlic and keep stirring for another minute or so. At this point, we are going to add 3 tsp of curry powder. We need to ook the curry for 3-4 minutes. It will get dark and granny, and as you start to see oil separation at the bottom of the pot, add the coconut milk. Stir it thoroughly, add the dry spices and make sure everything is well incorporated. Put the lid on the saucepan, and let it simmer on medium for 10-minutes.

At the 10-minute mark, we are going to add the okra to the pot. Stir them in to make sure everything is well incorporated. We are going to cook this covered for another 10-minutes. At which time we are going to test for tenderness. At the 10-minute mark, they should be soft but still, have a little bit of texture. Sometimes, the frozen one needs a little bit extra time! If the okras are tender, we’ll add the shrimp to the pot, and once again, stir them to make sure everything is well incorporated. Put the lip on the pot and cook for 5-minutes.

After the 5-minutes have expired, let’s add 3~4 finely chopped leaves of cilantro (shado beni), make sure everything is well incorporated, cover it, removed it from the stove, and let it sit for 4-5 minutes before serving.

My friends, thank you for stopping by, and thank you for watching. Whether you are from the Caribbean or not, one thing is for sure. This curry shrimp recipe with coconut milk and okra will excite your taste buds and make an impression on family and friends.

I look forward to having you as a subscriber, and if you would like to see more healthy recipes or Caribbean food recipes, including those from Jamaica and Trinidad, please leave me a comment in the video.