Here’s another concoction from random things we had available. It started out with a Stendal recipe for Trinidad Shrimp Curry. After some discussion and elimination of several other ingredients, it evolved into this.
Here’s what we had to work with:
½ lb shrimp
½ an onion, sliced thin
4 cloves of garlic
Potato cubes (parboiled or can)
Chicken stock
Tomato (marinara) sauce
Frozen peas
Frozen dinner biscuits
Salt, pepper, spices
Here’s what we did:
Get biscuits in oven and cook according to directions. When done, just pull out and set aside to cool.
Fry up sliced onions with potatoes in safflower oil (or other mild vegetable oil) over medium-high heat. Smash and chop the garlic and add to the mix. Then add salt, pepper and other spices you like. We used coriander seeds, cumin seeds, a few dashes of curry powder and a bay leaf.
Just about when the onions and potatoes start to burn, add chicken stock to break the burn and deglaze any stubborn bits. Pour in enough to almost cover the other ingredients, but no so much that they are swimming in it. It’s sauce, not soup. You could leave it like this, but we had some leftover marinara sauce and added a couple big spoonfuls for flavor, color and thickening.
After that simmers for a minute or two and starts to thicken up, add in the shrimp and some peas. Drop heat to medium and let simmer with cover on for about 5 minutes, or until shrimp is pink and firm. In the words of Stendal, “Don’t overcook.”
To serve, cut biscuits open and place on plate with the cut side face up. Spoon the shrimp and potatoes over top the biscuits like an open face sandwich. Pair with a fresh salad.
Tip: Try a fresh kale salad with cucumbers, carrots, pickled red onions, corn, romaine lettuce, freshly grated parmesan, olive oil, white wine vinegar and crunchy Chinese noodles. It was great!