17 Dec Curried Shrimp and White Fish Recipe
I really am THE worst ever at being Italian, which is hilarious because if you were to ask me about my ethnicity, I would proudly tell you I am Italian (and pretend I’m not also half Irish).
That said, I dye my hair red. I’m pale AF, covered in freckles, and NEVER eat bread or pasta. When I was in college, I joined Cornell’s Persian Club even though I am 100%-NOT-Persian. I speak Spanish (almost fluently). Actually, I think know more words in freakin’ Russian than in Italian. All the words I know in Italian are dirty curse words. How embarrassing.
I’m the worst ever at being Italian.
I’m remarking upon this because to add to the list of non-Italian qualities is the simple fact that I constantly crave Asian cuisine. Sure, I’ll eat spaghetti squash & sauce on a lazy weekday night, but I literally never crave that ‘ish. Stirfries, dumplings, eggrolls. These are the things my foodie-coma-dreams are made of.
So here we go again, yet another Asian recipe in the books. My poppy is rolling in his grave. One day I’ll make him proud and make sauce on Sundays. But for right now, I’m eating leftovers of curried shrimp and fish.
I love this recipe because its a clean source of lean protein and healthy fat.
If you need to make this dish low carb, you can eat this as-is, over slaw, over zoodles or over Better Than Food’s brand of low carb rice or noodles.
If you have carbs to spare, this tastes incredible over white rice.
- ½ lb white fish (I used tilapia), cubed
- ½ lb shrimp, deveined/deshelled
- Juice of 1 lime
- Salt & Pepper
- 2 Tablespoons Curry Powder
- 2 Tablespoons Kerrygold butter
- 2 cloves garlic, minced
- 1 small chili pepper, minced
- 1 cup broth
- 1 can coconut cream
- 2 scallions, chopped
- Season the fish with lime juice, salt, pepper, & curry powder.
- Choose a large pot. Over medium heat, melt butter.
- Add seasoned fish to the pot with garlic. Cook through, about 5-7 minutes.
- Add broth, coconut cream, pepper. Cook for an additional 10 minutes.
- Serve topped with scallions.