search barefoot contessa

Shrimp & Swordfish Curry

A post shared by Ina Garten (@inagarten) on

  • 1½ tablespoons curry powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground cloves
  • 4 tablespoons (½ stick) unsalted butter
  • 2 tablespoons good olive oil
  • 5 cups chopped yellow onions (4 onions)
  • 1 Holland red bell pepper, cored, seeded, and cut into ¼-inch-thick strips
  • 4 teaspoons minced garlic (4 cloves)
  • 2 tablespoons grated, then minced, fresh ginger
  • 1½ tablespoons seeded, minced jalapeño pepper
  • 2 cups (16 ounces) canned diced plum tomatoes, including the juice
  • 2 cups clam stock, such as Bar Harbor
  • Kosher salt and freshly ground black pepper
  • 1½ pounds swordfish, skin removed and 1-inch-diced
  • 1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell)
  • Zest and juice of 1 lime

Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside

Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown. Stir in the spice mixture and cook, stirring constantly, for 2 minutes. Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes. Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.

Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Cooking for Jeffrey Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

Delicious With

Warm Fig & Arugula Salad

Warm Fig & Arugula Salad

Starters

Beginner

Raspberry Crumble Bars

Raspberry Crumble Bars

Dessert

Intermediate

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina