Shrimp and Scallops Curry
- 1lb of medium sized shrimp peeled and cleaned
- 1 lb of bay scallops
- 2 medium red onions halved, and thinly sliced
- 6 tsp of finely chopped shallots
- 15 curry leaves or 5 bay leaves
- 9 Tbs of olive oil , I used California Olive Ranch Extra Virgin
- 3/4 tsp of mustard seeds
- 3/4 tsp of coriander seeds
- 3/4 tsp of turmeric powder
- 4 limes
- 6 tsp finely chopped shallots or garlic
- 3/4 tsp of Kashmiri chili or 1/2 and 1/2 mix of cayenne and paprika
- salt to taste
- 3 tsps finely chopped fresh ginger
- 3/4 tsp of coriander powder
- 3/4 tsp ground black pepper
- 3/4 cup of coconut milk
- 3/4 cup of grated dried unsweetened coconut
- additional 1/4 cup of olive oil
- 1 curry leaf or bay leaf
- 1/2 cup chopped fresh cilantro
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro, fresh (1/2 cup)
- Coconut, dried unsweetened (3/4 cup)
- Coriander, powder (3/4 tsp)
- Curry leaf or bay leaf (1)
- Curry leaves or 5 bay leaves (15)
- Ginger, fresh (3 tsps)
- Limes (4)
- Red onions, medium (2)
- Shallots (6 tsp)
- Shallots or garlic (6 tsp)
- Seafood
- Bay scallops (1 lb)
- Shrimp, medium sized (1 lb)
- Canned Goods
- Coconut milk (3/4 cup)
- Cooking & Baking
- Black pepper, ground (3/4 tsp)
- Coriander seeds (3/4 tsp)
- Kashmiri chili or 1/2 and 1/2 mix of cayenne and paprika (3/4 tsp)
- Mustard seeds (3/4 tsp)
- Olive oil (13 Tbs)
- Salt (1)
- Turmeric, powder (3/4 tsp)
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Published October 24, 2012 (4 months ago).
16 people saved this recipe.
