Pescatarian Shrimp And Olive Curry Recipe

About this recipe

A flavorful and hearty shrimp curry featuring tender vegetables, briny olives, and a hint of curry spice. Perfect for a satisfying pescatarian dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 125G Daylesford Organic Brandy Butter
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 200G Picard - Breaded Shrimp
• 1 kg Lemoliva Marianted Italian Green Olives Stuffed With Lemon 1Kg Vegan
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Forest Whole Foods Organic White Quinoa
• 200G All Things Butter Unsalted Butter
• 20G Terre Exotique Green Salty Coastal Pepper, 20G
• 1 Kg Peeled Prawns
• - Natco Turmeric
• Each Pepper Red- Each
• 50G Pepper Black Ground BWFO
• - Jalpur Curry Powder
• - Tata Salt
• - Pure Coconut Water
• - Lime Powder

Instructions

1. 1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. 2. Add 1/2 cup of diced celery and 1/2 cup of diced green pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. 3. Stir in 1 can of condensed cream soup and 1/4 teaspoon of curry powder. Mix well to combine.
4. 4. Add 1 cup of frozen shrimp, 1/2 cup of water, and 1 1/2 cups of cooked quinoa to the skillet. Stir gently and cook for 3-5 minutes, until the shrimp are heated through.
5. 5. Fold in 1/2 cup of sliced green olives and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for an additional 2 minutes.
6. 6. Garnish with 2 tablespoons of chopped fresh parsley and serve hot.