Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Shrimp and other shellfish are among the most common food allergens. They are not kosher and thus are forbidden in Jewish cuisine. Shrimp are halal, and therefore permissible to most, but not all, Muslims. (Wikipedia)
This is a very spicy curry you would get in London. You can eat it like stew and serve it to anyone who is not on a diet. By the way, I got this out of Joy of Cooking, page 515.
- 2 large onions — sliced
- 1 1/2 pounds shrimp
- 2 tablespoons olive oil salt and pepper — to taste
- 2 tomatoes — ripe, peeled, seeded and chopped
- 1 red bell pepper — or yellow, chopped
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon fenugreek seed — ground
- ground red pepper — to taste
How to Prepare:
- Slow-cooked onions and shrimp stock.
- Place onions in a large, heavy saucepan or large, deep skillet.
- Cover and cook over med-low heat.
- Stir every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 minutes.
- Meanwhile, peel shrimp. Simmer the shells in just enough water to cover for 10 min.
- Strain and measure 1 c. stock to the onions add olive oil salt and pepper.
- Increase heat to medium and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart.
- Add the shrimp stock along with all other ingredients except shrimp.
- Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixture is very sauce like.
- Taste-adjust seasonings. Stir in the shrimp and cook until pink and firm, 3-4 minutes. Garnish with cilantro.