Curry Shrimp with Naomi's Savory Pepper Sauce
If you like Caribbean food, why not try this recipe, made with one of the best hot pepper sauces to complement the flavor of the curry.
1 stick butter or margarine
2 large chopped onions
1 tablespoon finely chopped garlic
2 large chopped tomatoes
3 beef bouillon cubes
3 teaspoon curry powder
3 teaspoons Naomi's Savory Pepper Sauce
1/2 cup white cooking wine
1lb. shrimp, peeled and deveined
1/2 cup oil
Melt a stick of butter, add onions and garlic. Saute 1 minute. Mix in remaining ingredients except for the shrimp and the wine. Cover. Cook for 1/2 hour on low heat. When done, mix in the wine and then shrimp. Continue cooking until the shrimp is pink. (About 7 - 10 minutes) Serve over steamed rice.
Have Naomi's Savory Pepper Sauce at the table for added flavor and heat. Feeds approximately 4. (For added touch of the Caribbean flavor substitute 1/2 coconut milk for water when steaming your rice.)
1 stick butter or margarine
2 large chopped onions
1 tablespoon finely chopped garlic
2 large chopped tomatoes
3 beef bouillon cubes
3 teaspoon curry powder
3 teaspoons Naomi's Savory Pepper Sauce
1/2 cup white cooking wine
1lb. shrimp, peeled and deveined
1/2 cup oil
Melt a stick of butter, add onions and garlic. Saute 1 minute. Mix in remaining ingredients except for the shrimp and the wine. Cover. Cook for 1/2 hour on low heat. When done, mix in the wine and then shrimp. Continue cooking until the shrimp is pink. (About 7 - 10 minutes) Serve over steamed rice.
Have Naomi's Savory Pepper Sauce at the table for added flavor and heat. Feeds approximately 4. (For added touch of the Caribbean flavor substitute 1/2 coconut milk for water when steaming your rice.)
