The weather here in Arizona is warming up faster than I can dig my shorts out of my closet, and that means only one thing – summer is here! To me, summer is the best time of year to enjoy big, bold tropical flavors like lime, coconut and scotch bonnet pepper. I have been preparing ALL YEAR to bring some of my most researched and most flavorful summer recipes to the blog, and nothing spells out summer like this straight forward and delicious Trinidad Style Shrimp Curry.
Filled with succulent seasoned jumbo shrimp, bell peppers and potatoes, this curry shrimp has got to be one of my favorites in Caribbean cuisines. The scotch bonnet peppers (also known as habanero peppers in the U.S.) give this dish its signature fiery heat, which you can totally omit if you don’t prefer spicy food.
The curry also incorporates complex flavors of Trinidadian green seasoning, which is crucial to the authenticity of this curry.
This curry is similar to this Jamaican Curry Shrimp recipe, except that it does not use Jamaican curry powder nor coconut milk! If you are wanting a creamier curry with the warm notes of allspice and nutmeg, then I would suggest checking out that recipe instead! But if you are looking for a curry shrimp recipe without coconut milk, then this is the one for you!
The Complex Social History Of Trinidad and Tobago
As I dove head first into the world of Caribbean curries, I was opened up to so much. Not only to the many different types of curries, but the amazing amount of history and culture that is so often overlooked, especially when one is enjoying a meal.
Trinidad has a diverse, multi-ethnic background which is the result of centuries of settlement from Indigenous First Peoples, European colonization, The Atlantic slave trade, and the indentured immigration of subcontinental Indians and African Americans, both before and after the abolition of slavery.
The massive influx of enslaved Africans and indentured Indian and Chinese workers during the 19th century had a significant cultural impact on Trinidad and Tobago. Both groups were brought to the islands to work on sugar plantations, and their cultures and traditions have since become woven into the fabric of Trinidadian and Tobagonian society.
The mixing of these cultures created a fusion of flavors and ingredients that is now known as Trinbagonian cuisine. Curry is one of the central methods of cooking and is an example of the fusion between African and Indian heritage. There’s so much more to the history and culture of Trinidad and Tobago, so I recommend doing independent research on the islands if you are interested!
Key Ingredients For Trinidad Style Shrimp Curry
- Green seasoning
- Trinidad Curry Powder
- Geera (cumin)
- Amchar Masala (pickling spice)
I highly recommend trying to seek out these ingredients if you are wanting to make an authentic tasting Trinidadian curry. Trinidadian curry powder is different from Jamaican and Indian curry powders. Additionally, the amchar masala is key for giving the shrimp an extra boost of flavor.
What is the difference between Trinidad curry powder, Jamaican curry powder and Indian curry powder?
Curry is a broad term that is not exclusive to any nation or cuisine. Curry is essentially another word for almost any dish that is simmered in a sauce and heavily spiced.
Pre-packaged curry powder was a British invention that was marketed as an attempt to capture the flavors of garam masala. Mostly, pre-made curry powder is a blend of turmeric, fenugreek, coriander and cumin.
Jamaican curry powder has the addition of allspice, which is a flavor you may be familiar with in jerk chicken. They also add fresh scotch bonnet peppers (not powder) to the curry itself, whereas Indian curry may include dried chilies.
Jamaican Curry Powder
Jamaican curry powder typically contains more allspice and a higher amount of turmeric, giving it a warm and slightly sweet flavor.
It also often includes a blend of other spices like cinnamon, nutmeg, and cloves, which are not typically found in Trinidad curry powder.
Trinidadian Curry Powder
Trinidad curry powder, on the other hand, tends to have a slightly hotter flavor than Jamaican curry powder. It typically includes coriander, cumin, fenugreek, and mustard seed, which are toasted to create a fragrant and slightly bitter base.
Trinidad curry powder may also include spices like cardamom and cinnamon, but in smaller amounts than Jamaican curry powder.
This should go without saying, but a good, authentic Trinidadian curry is one that uses Trinidadian curry powder.
After sampling tons of different curry powders, I concluded that Chief brand is the best so far. I found that compared to other blends, it has more balance and works perfectly with the shrimp and peppers.
In a pinch, you could use a Madras curry powder but the flavor will be slightly different.
What Is Trinidadian Green Seasoning
Green seasoning is key spice and herb mixture that is featured in many Trinidadian recipes as a marinade or sauce. It plays a key role in many dishes thanks to one of Trinidad’s most commonly used herbs- chadon beni.
Chadon beni is also known as culantro, shado beni or sawtooth herb. Many names for this one!
Native to Mexico and South America, it’s also cultivated around the world in warm regions like Hawaii, Vietnam, and Cambodia. In fact, I first encountered this herb during my trip to Vietnam, where it was served alongside pho.
Chadon beni has a similar taste to cilantro. However, it is much more potent, so you only need to use about 1/3 the amount compared to cilantro. Vice versa, if you can’t get your hands on some chadon beni, then substitute with cilantro but increase the amount.
What To Serve With Trinidad Style Shrimp Curry
- Hot cooked white rice or brown rice
- Fragrant Coconut Rice
- Buss up shut (flaky roti)
- Steamed sweet potatoes or pumpkin
- Shredded green mango salad
Tips For Making The Best Trinidad Style Shrimp Curry
Keep the heat low when simmering the curry, to prevent the bottom from burning. Curry broth is thick, which means it can burn easily on the stove. Once a pot of anything is burned on the bottom, the whole dish seems to take on the flavor of the burnt bits. Not ideal!
When frying the onions and peppers (the sofrito), really get them cooked down until they are slightly browned. This is a common trick I use when making other curries, stews, and casseroles. This will really help to boost the flavor of the curry even more and makes it taste like it’s been on the stove for hours.
Fold in the shrimp in the last 3 minutes of cooking. Shrimp cook so quickly and can turn hard and rubbery fast. Keep the shrimp tender and juicy by folding them into the curry in the last three minutes of cooking- then turn off the heat! The residual heat from the curry will continue to cook the shrimp. If using frozen shrimp, add an additional 2 minutes to the cooking time.
Use red potatoes to keep the shape intact. Red potatoes based on my experimentation hold up their shape the best when cooked in broths and curries. I tried this recipe with Russet potatoes as well and it was delicious. I would avoid gold potatoes as they tend to dissolve into the curry and turn the sauce mealy.
Like most curries, it tastes better the next day. If you have time, I recommend letting the curry chill overnight to let the flavors meld together. Since this curry has shrimp in it, I recommend not leaving this in the fridge for more than 3 days, and to never let it sit out at room temperature for longer than 2 hours.
Handling Hot Peppers Safely
When chopping the scotch bonnet pepper, be careful with your hands. Make sure to wash them with soap and water after touching the peppers, and do not rub your eyes or nose while cutting them! I have made this mistake with jalapeños ( a much milder pepper) and I instantly regretted it, AND it takes a while for the burning to go away. Don’t be like me!
FAQs
Can I use frozen shrimp? Yes! Add an additional 5 minutes to the simmering time since the shrimp are frozen.
What if I can’t find amchar masala? That’s ok! You can use equal parts coriander, cumin and chili powder.
Can I substitute the scotch bonnet pepper? Yes! You can use red pepper powder, jalapeno, or omit completely if you are not a fan of spicy food.
Trinidad Style Shrimp Curry
Ingredients
Green Seasoning
- 4 green onions, white and green parts separated
- 1 tbsp finely chopped chadon beni (also known as shadon beni) or 2 tbsp or cilantro
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 3 cloves garlic
- 1 tbsp lime juice
- 1 scotch bonnet pepper, chopped
- 1 tbsp olive oil
Marinated Shrimp
- 2 lbs shrimp, peeled and deveined with tail intact
- 2 tbsp lime juice
- 1 tsp amchar masala
Curry
- 2 tbsp neutral oil
- 1 medium onion, finely chopped
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- 2 tbsp of curry powder
- 2 tsp of geera (cumin)
- 2 tbsp Trinidad green seasoning
- 1 tsp salt
- 3 cups water
- 2 roma tomatoes, roughly chopped
- 2 large potatoes, peeled and cubed
- chopped culantro or cilantro, to serve
Instructions
- Place the peeled raw shrimp in a large bowl and sprinkle over the lime juice and amchar masala. Mix until combined and cover with plastic wrap. Chill in the fridge for 1 hour.
- Heat oil in a large pot over medium heat until shimmering.
- Sauté onion, green pepper, red pepper and the white parts of the green onion to the hot oil and fry until beginning to soften, about 5 minutes.
- Add in the green seasoning, curry powder, cumin and salt and fry for another 2-3 minutes until fragrant.
- Add the water to the pot and turn up the flame to meadium-high heat. Bring the mixture to boil.
- Add in the tomatoes and potatoes and simmer covered for 10-15 minutes until the potatoes are soft.
- Add the seasoned shrimp and simmer for another 5 minutes until the shrimp turn pink and firm. Season with additional salt or scotch bonnet to taste.
- Serve the shrimp curry with chopped culantro or cilantro. Hot cooked rice or buss up shut is a great accompaniment to this curry.
[…] been keeping this green seasoning on hand for months and use it for everything, from rice dishes to curries to […]