Curry Shrimp

Brooklyn-based Loraine Benjamin made her mother’s recipe for Curry Shrimp with yellow split peas and pig tails, balanced by the bright kick of our Rosehips Preserved Meyer Lemon. Chef Loraine’s family is West Indian, via Trinidad and Tobago, so pig tails feature widely in their cuisine.

“There’s a brightness that the preserved lemons bring to the food as well as cutting through that pork. Also, the lemon cuts the curry smell that tends to linger.”

@cheflorbenj

Need

1 lb shrimp (20-30 count), cleaned and deveined

Kosher salt to taste

White pepper to taste

Garlic olive oil

1 TBS Rosehips Preserved Meyer Lemon

Onion, chopped

Garlic, minced

Green peppers, sliced

Sliced pig tails

Curry powder

Yellow split peas

2 cups chicken broth

Hot rice for serving

Do

Marinate the cleaned and deveined shrimp with the salt, pepper, garlic olive oil and Rosehips Preserved Meyer Lemon for 1 hour.

Sauté the onion, garlic, green peppers, pig tails and curry powder over medium-high heat.

Add the yellow split peas and sauté until the peppers and onions are cooked.

Add the chicken broth and let the mixture simmer until the split peas and pig tails soften.

Add the marinated shrimp during the last 10 minutes of cooking.

Serve over hot rice.