When wanderlust calls, this Trinidadian Curried Shrimp recipe will satisfy that longing. For fans of Below Deck Sailing Yacht, Chef Natasha De Bourg has wowed foodies with her creative recipes in the Parsifal III galley. From impressive vegan recipes to beautifully plated dinners, her dishes showcase her culinary talent.
Having worked in many celebrated kitchens, Chef Natasha could work in many highly acclaimed restaurants. Still, she chooses to work on yachts for the freedom that those kitchen offer. While the guests’ preference sheets might have some limitations, Chef Natasha embraces the challenges.
During a recent virtual event, Chef Natasha shared two easy, yet boldly flavored recipes that would be perfect for your next great culinary adventure. One dish, the Trinidadian Curried Shrimp recipe is bursting with spices yet is deceptively simple to make at home.
Using an curry herb sauce, the dish is brightly colored and flavored. While people often say that they eat with their eyes, the first glance at this dish could make you salivate. The combinations of greens and reds pop on the plate. That aspects adds to the eating enjoyment.
While this recipe uses shrimp, the herb sauce could be used on other proteins as well. For example, a grilled mahi mahi would be a lovely swap. Basically, the versatility of the green sauce makes it a kitchen staple.
Overall, this Trinidadian Curried Shrimp recipe is easy for the novice cook. More importantly, it teaches home cooks how to build flavors. If Chef Natasha can make this dish in a small kitchen on a sailing yacht, there are no excuses why a home cook can make it in her galley kitchen.
Here’s how to make the Trinidadian Curried Shrimp recipe from Chef Natasha.
- 1 lb shrimp
- 6 cherry tomatoes
- 2 tbsp olive oil
- ½ small onion
- 3 garlic cloves
- 1 chive
- Few leaves cilantro
- ¼ habanero
- Tiny piece of ginger
- 1 tbsp curry powder
- 1 tbsp cumin
- Blend green seasoning in a food processor (herbs)
- Wash and de-vein shrimp
- Season shrimp with seasoning mixture (curry and cumin)
- Cut and chop cherry tomatoes, add to shrimp
- Heat oil in pan, add sliced onion, cook until edges are brown
- Add curry, cook for two minutes, add ½ cup water and cook until curry looks grainy
- Add shrimp/tomatoes and cook 2-3 minutes
- Add ½ cup water and wait for the sauce to thicken
- Add the cooked shrimp and tomatoes to a plate, garnish with fresh cilantro
Overall, this recipe is easy. If you can cook shrimp, you can make this recipe at home.
When preparing the curry herb sauce, use care with the spice levels. Habanero can be quite spicy, especially if the seeds are used. The recipe can be modified based on preferred spice levels. For example, a jalapeno can be substituted for the habanero.
Are you ready to set sail on a tasty adventure with Chef Natash’s Trinidadian Curried Shrimp recipe?
Below Deck Sailing Yacht airs on Bravo Monday nights.