I know, I know. You are probably shaking your head in confusion and saying to yourself ‘a curry dish in Italy?’ I have to say that I was flabbergasted to cook an Italian curry dish over white rice for dinner in cooking class one night, but oh what a pleasant surprise.
This dish is a wonderfully tasty combination of vegetables including eggplant, zucchini, red peppers and peas, tossed together with crunchy pine nuts, sweet golden raisins, and tender sautéed shrimp. All served in a warm, flavorful curry sauce of cream and curry powder. A unique touch of Indian cooking in Italian kitchen. Who says you can’t put an Italian spin on everything?
A mix of eggplant, zucchini, red peppers, and green peas
(To view the recipe, click on the blue title of the blog post above*)
Italian Curry with Shrimp
Ingredients:
- Cook six servings of white rice and set aside to serve with the curry. Also, sauté peeled shrimp until pink, in a touch of olive oil. Season the shrimp with a pinch of salt and pepper.
- For the vegetables: Cook fresh or thawed, frozen peas in boiling water until tender. Drain and set aside. Cut 1 large eggplant, 2 zucchini, and 2 red peppers into a small dice. Saute the vegetables in olive oil until they are tender and lightly browned. Mix all vegetables together in a large bowl; add 3 Tablespoons of pine nuts, ½ cup of golden raisins, and season with salt and pepper to taste.
- For the sauce: Either save the shrimp shells and make a shrimp stock, or use your favorite seafood stock or chicken stock here. Add 2 cups of stock to a small saucepan and heat over a medium heat to a simmer. Add in ½ cup of heavy cream and 2 Tablespoons of curry powder. Season the curry sauce with ½ teaspoon of salt. Add in the cooked vegetable mixture to the warm sauce and serve over rice with cooked shrimp.
- Serve this dish with some a drizzle of chili oil or Siracha sauce for a touch of heat.
Directions:
Tagged: culinary school, curry, curry powder, eggplant, externship, Indian, Italy, Mami Camilla cooking school, peas, red peppers, shrimp, Sorrento, white rice, zucchini
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