Solomon and I are seafood lovers. We’ve enjoyed fusion food as well. So I chose to mix the flavors of the Southern/South-West and the Middle/Far East with a dinner of Cajun Curry Shrimp with Jasmine rice and roasted Jalapenos. Talk about fusion, right? It was absolutely delicious! Not only is this meal very easy to make, it takes less than 30 minutes from prep to serve. My husband really enjoyed this meal. Just look at his face! He eats a lot, so I think this recipe could serve up to 4 people. It all depends on what you serve with it and how hungry your guests or family are.
- 1 Bag of Jumbo Shrimp (26-32 count)
- Basmati Rice
- Red Kidney Beans
- Cajun Seasoning
- Red Pepper Flakes
- Jalapeno Peppers (max 2)
- Curry Powder
- Coriander
- Ginger Powder
- Minced Garlic
- Extra Virgin Olive Oil
- Butter
- Sea Salt and Fresh Cracked Black Pepper
- Thaw Shrimp for at least 2 hours (overnight preferred)
- Peel and devein shrimp if necessary
- Prepare riced based on your own preference or boxed instructions
- Rinse and add beans once rice is fully cooked
- Heat EVOO in pan on medium heat
- Cook Garlic and Jalapenos until tender
- Season shrimp before adding to hot pan
- Cook shrimp for 3-4 minutes or until opaque
- Melt butter into cooked shrimp
- Serve with rice and optional lemon/lime
