Curried Shrimp
Chef Mark Peel of "Prawn Restaurant" is making a curried shrimp in the kitchen that is packed with flavor and even a subtle kick.


  • 3 oz. Olive Oil
  • 1 lb. Shrimp (21 - 25count) toss with 1 oz. good quality curry and let marinate for at least one hour
  • 4 oz. Yellow Onions, thinly sliced
  • 12 oz. Red Rose Potatoes, small diced
  • 1 oz. Sriracha Chili Paste
  • 2 oz. Peanuts, chopped and roasted, unsalted
  • 4 oz. Kabocha Squash, Small Diced
  • 6 oz. Chicken Broth
  • 2 tbsp. Curry Powder, high quality
  • 6 oz. Cream
  • 2 tbsp. Parsley, chopped
  • 16 oz. Steamed Rice
  • Dash of salt and pepper

Curried Shrimp - Home & Family


  1. In a large cast iron skillet heat 3 oz. olive oil over medium hea
  2. When hot but not smoking add the onion, red rose potatoes, Kabocha squash and sauté until the potatoes and squash are tender.
  3. Add the chicken broth, cream, chili paste, and curry powder. Stir and simmer for another 3 minutes
  4. Add the shrimp and peanuts, simmer for another 3 minutes, covered, until shrimp fully cooked.
  5. Spoon the steamed rice onto a plate. Spoon the shrimp mixture over the rice and garnish with chopped parsley. Serve.

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