Curried Shrimp Topping
Submitted by rafael_alves
Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a smart one-dish dinner that uses a split baked potato as the base instead of rice or naan. The russet potato, mashed lightly inside its skin, acts like a soft edible bowl that soaks up the curry sauce instead of letting it pool on the plate.
The curry itself is British-style rather than Indian: mellow yellow curry powder, golden raisins for sweetness, and a spoon of orange marmalade that adds body and subtle citrus. Cream and cornstarch pull it all into a silky, glossy sauce.
Bloom the curry powder in hot oil for a full minute before adding liquid. Raw curry powder tastes dusty and harsh; a minute of cooking releases its oils and deepens the color and aroma dramatically.
The shrimp only needs two minutes. Add them later than you think and pull them the moment they turn opaque and C-shaped; any longer and they turn rubbery.
The cucumber and mint garnish on top is not decoration. It’s a deliberate cool, crunchy, herbal counterpoint that cuts through the rich sauce.
Chef Tips
- Bake potatoes ahead and reheat; freshly baked means a long wait.
- Use medium-sized shrimp (31-40 count); larger ones won’t cook in the short time.
- Peel the cucumber if the skin is thick or waxed; otherwise leave it on for color.
- Stir the cornstarch into cold half-and-half first, never directly into the hot pan, to prevent lumps.
Variations
- Swap shrimp for diced chicken thigh, simmered two minutes longer.
- Add a handful of baby spinach with the shrimp for greens.
- Use apple chutney or mango chutney in place of the marmalade for a different fruit note.
Ingredients
Directions
In medium nonstick skillet, over medium-high heat, heat oil.
Add onion, celery, pepper and garlic; saut? until crisp-tender, about 4 to 5 minutes.
Stir in curry powder; cook 1 more minute.
Add broth, raisins and fruit spread.
Bring to boil and reduce heat; simmer 5 minutes.
Add shrimp; cook 2 minutes.
In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet.
Cook 2 minutes more, or until mixture boils and sauce thickens.
Cut potatoes lengthwise, cutting almost to base of potato.
Mash slightly with fork, leaving in skins.
Spoon curried shrimp over each potato, dividing evenly.
Garnish with cucumber and mint.
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