Introduction: SHRIMP CURRY IN a WOK

About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

As far as I am concerned, this is a simple, elegant and tasty dish! I like to cook in a wok, and I have cooked many dishes in one, including Chili, an assortment of stir-fry's, and a variety of stews, as well as Oriental dishes!

Step 1: INGREDIENTS (2 Servings)

  1. 2 TBS EVOO
  2. 2 TBS Unsalted Butter (the real stuff)
  3. 12 to 16 Medium to Large Shrimp (GOOD LUCK), shelled and deveined (at least 6 to 8 shrimp per person)
  4. 2 or 3 Large stalks Celery, sliced fairly thin (but not too thin)
  5. 2 or 3 stalks Fresh Green Onions with tops, sliced thin (but not too thin)
  6. 1 or 2 cloves Garlic, crushed and chopped (optional)
  7. 1 + 1/2 TBS curry powder, (I have just discovered Badia's Jamaican Style Curry Powder; GOOD)
  8. 2 tsp's ground Cumin (at least 2 tsp's)
  9. 1/4 tsp ground Chipotle Pepper (optional; you might not need or want this; the Jamaican Curry is pretty spicy)
  10. 1/4 tsp Old Bay Seafood Spice
  11. 1/2 tsp ground ginger (your can use the stuff that comes in a tube; it's pretty good)
  12. 1 tsp Coarse ground Sea Salt with Iodine (more or less, to taste)
  13. 2 TBS dried Golden Raisins

Step 2:

  1. Preheat Wok to Medium heat
  2. Add 1 TBS EVOO and saute vegetables for 3 or 4 minutes, or until beginning to soften; remove from wok.
  3. Add the other TBS of EVOO and saute shrimp for 2 or 3 minutes over medium heat, or just until beginning to turn pink; remove from wok and set aside along with vegetables
  4. Reduce heat to low; add the 2 TBS of butter.
  5. When melted, add the Curry Powder and Cumin. Old Bay Spice, and ground Chipotle if using, and stir until well blended.
  6. Add the 2 cups of Chicken broth; bring the liquid to a boil, and add the sauteed vegetables and Golden Raisins. Reduce heat to medium low and cook for 3 or 4 minutes, or until vegetables are just barely tender.
  7. Raise heat to medium high and bring liquid to a light boil again; add sauteed shrimp and cook for another 2 or 3 minutes, or until shrimp are cooked through (DO NOT OVERCOOK)!
  8. Reduce heat to medium low, Taste; add S&P or any other spices, as needed and remove Wok from heat.

Step 3: TIME TO EAT!!!

Sever the Curried Shrimp over rice (I am serving it over it over Lundberg;s blend of Wild & Whole Grain Rice. A glass of Pinot Grigio will complement this dish (although I really wanted a glass (or two) of Saki. Unfortunately the store I was shopping in a bit earlier was our of Saki).


Total Recipe has an estimated 742 calories and 23 carbs.

Per Serving, 371 calories & 12 carbs

Add Rice: 1/4 cup cooked rice adds about 160 calories and 34 carbs