I thought I would do a slightly different post today and focus on one ingredient. Namely Turmeric. Turmeric has been a common spice in Asian and Indian kitchens for milienia! It is a grossly underused spice in the US. Turmeric is known to have many health benefits. Turmeric is a powerful anti-inflammatory.
It is used to treat IBS, Rheumatoid arthritis, Cystic fibrosis and even has been shown to be useful as a Cancer preventative. The list is much longer than that, depending on your source of information. Check out these health benefits.
For my purposes today, I will focus on the Rheumatoid arthritis. My husband was diagnosed decades ago (in his 30’s) as having Rheumatoid and it has gotten progressively worse. He had a tendon in his elbow that he injured recently.
Our neighbor stopped by and he mentioned this. She is very knowledgeable regarding herbal remedies, we lovingly call her our local ‘Witch Doctor’! She gave him a few different remedies, including DMSO and Ruta gravens. After 2 doses he was much improved. When she left after the second dose, she insisted that I get Turmeric, kimchi and kombucha in his diet! To this end I have used this extremely versatile spice in several recipes.
This recipe is by far his favorite. Grilled Shrimp with Coconut, Vegetable and Cashew Curry. We have had a dish with turmeric in it at least once a week for about one month and he says his pain has lessened. This is so quick and easy that you can have dinner on the table in less than 30 minutes. It is packed with flavor, anti-oxidants, vitamins and minerals!
If you think you don’t like turmeric or haven’t tried it, you are probably wrong. If you use a dry curry powder in the US, then you have had turmeric. The dry curry powder is actually a spice mix. The turmeric gives the food a lovely golden glow!
How to Make Shrimp Curry
First thing to do is to marinate the shrimp while you cut the vegetables. Marinate in a few teaspoon of olive oil and the juice from half of the lime. Don’t marinate too long or the shrimp will begin to cook from the acid from lime.
Next cut up your vegetables. Slice the peppers and halve the cherry or grape tomatoes.
Dice the shallot or onion.
Slice the green parts of one scallion to add to the dish at the very end.
In another teaspoon or so of olive oil, over medium heat, soften the onion or shallot.
Add garlic and carrot and saute’ about 5 minutes.
The tomatoes go in next, cook until they slump and release some of their juice.
Add the green beans and peppers. Stir them around for another 5 minutes or so. I like mine pretty crispy so if you like yours a bit more soft, just continue to saute’ until done for your own taste.
The color is just phenomenal, isn’t it?
Add the scallions just for a minute.
Then add the coconut milk and spices. If you like your food spicy hot, you can absolutely add chili powder or even saute’ a hot pepper like jalapeno. Add them when you add the bell pepper.
Brown the shrimp on a hot grill until opaque. Depending on the size of your shrimp, this could take as little as 1 minute per side. So watch them closely!
Just before serving add a generous handful of cashews. Another great recipe with cashews is this Pork Cashew Stir Fry.
Serve with hot Jasmine or Basmati Rice. Look at how gorgeous the color is in this dish! Amazing, right? Need some more inspiration for uses for turmeric? This is a great collection of 32 different recipes from Bon Appetit
More Shrimp Recipes on Binky’s Culinary Carnival
- Coconut Shrimp
- Shrimp pad Thai
- Shrimp Dip
- Grilled Shrimp Pasta Salad
- 1 tsp Olive Oil
- Juice of 1 of lime , halved
- 1/2 lb large shrimp
- 1/2 red , green, orange or yellow bell pepper, sliced lengthwise into thin strips
- 20 cherry or grape tomatoes , sliced in half
- 1/2 cup diced shallot or onion
- 2 tbsp minced garlic
- 2 or 3 small carrots , cut into matchsticks
- 1/2 pound green beans or french green beans
- 1 coconut milk , shaken, using lite coconut milk will halve the saturated fat in this dish
- 2 tsp cumin and coriander each
- 1/2 turmeric (start with 1/2 and add more if desired.)
- 1/2 cup roasted cashews
- 2 tsp salt and pepper
- Serve with basmati or jasmine rice
- Marinate Shrimp in oil and the juice of 1/2 of the lime.
- Prepare vegetables. In another teaspoon or so of olive oil, saute’ onion or shallot until soft.
- Add garlic and carrot and saute’ on medium for about 5 minutes, until just beginning to soften.
- Next add the tomatoes to the pan and cook until the begin to get soft and release some of their liquid.
- Add peppers and green beans and saute’ another 5 minutes, or so..
- Add the coconut milk, scallion and spices. Heat through.
- Grill shrimp over high heat until opaque and pink. It will only take a few minutes, so don’t leave them.
- Finish the sauce with the cashews and the juice of the other 1/2 of the lime.
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Enjoy! And have fun cooking!
Tools I Use to Make Grilled Shrimp Curry
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Turmeric, Health Benefits Galore!!
Originally Published 7/12/2016
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