Test Kitchen: Shrimp - Part 2

Here is the second of three test kitchen winners...


To see the first shrimp test kitchen recipe, Shrimp Mousse on Homemade Potato Chips, click here.

(Same disclaimer: These are all still in pretty rough form and I need to make them again so I can write actual measurements and recipes, but I wanted to share to see what everyone thought.)

Shrimp Curry Bruschetta

shrimp
garlic
shallots
white wine
salt and pepper
hot curry powder
garam masala
parsley
pita bread or naan 

Sauté garlic and shallots in olive oil, then add shrimp, salt, pepper, curry powder and garam masala and deglaze with wine. When the shrimp are done, remove from pan and chop into medium dice. Return to pan. Over medium heat, add a little more wine to make a sauce, and more curry and garam masala to taste. (I ended up adding quite a bit more curry powder.) Toss the chopped shrimp in the sauce. Remove from heat and stir in chopped parsley. 

Serve on pita or naan. 

I served this on toasted baguette, but the bread overpowered such a delicate topping. Next time I would serve it on toasted pita or warm naan.  It would probably also be good over noodles.

This is a very simple but flavorful dish. The curry powder offers a little heat, while the garam masala gives it a sweet hint of cinnamon, clove and nutmeg. 

Next up: Shrimp, Roasted Figs, and Pears in Puff Pastry with Balsamic Reduction