To follow my post about the benefits of shrimp, here is a wonderful recipe for you to try. It’s sweet and spicy all at the same time, not to mention good for you. Shrimp is 90% protein!

Curry’s anti-inflammatory properties have been shown in studies to promote neurological health and protect us from certain types of cancer. Also, pineapple contains minerals that help eliminate water from the body, thus preventing fluid retention.

This is the perfect summer curry and if you close your eyes, you could make yourself believe you’re on a tropical island somewhere!

African Shrimp Curry

• 1 Large Onion
• 8 Tomatoes chopped into quarters
• 1 or 2 Crushed Cloves Garlic
• 1 lb Cooked Large Shrimp
• 2 to 3 tsp of Curry Powder
• 2 to 3 tsp Ground Ginger
• Large tin of Pineapple Pieces
• 1  Chicken Stock Cube
• Salt and Pepper
• Tbsp Olive Oil
• Cornstarch to thicken
• Juice of ½ Lemon
• 1/2 cup Cream
• Serve with Brown Rice

Directions:

Fry onion in oil until soft but not brown. Add garlic and tomatoes and cook a little until soft. Stir in the curry powder and ginger (add a little of the pineapple juice to stop it sticking to pan). You can add more curry powder if you want it hotter. Next, add pineapple pieces and the rest of the juice. Season with salt and pepper.  Mix stock cube with 1 1/2 cups of boiling water and add to the pan. Bring to a boil and then simmer for 5 minutes. Take off the tomato skins as they rise to the top or you can do it later. Thicken with a little cornflour.

5 mins before serving add shrimp, lemon juice and cream. Leave to cool to allow the flavor to go into the shrimp.

Bring up to boil and stir. Be careful not to overcook the shrimp as they can go tough!

Serve on a bed of brown rice. Garnish with chopped parsley. Delicious!