It is my right as a Guyanese to curry anything that is edible.  Yes that’s right, we curry everything….think I’m joking??  Almost any type of meat or vegetable I’ve eaten in my life I’ve had it in a curry.

From time to time I have conversations with my husband about exotic meats I’ve eaten growing up in Guyana and his question is always “How was it cooked?”  And I will always reply “Curried of course.”

Today I felt like having shrimp curry with spinach cooked in coconut milk for lunch, but alas…I forgot to buy coconut milk.   As I whined to Borderline Mommy about my misfortune, she said “Hey, why not curry the shrimp and the spinach?”   I present to you Shrimp and Spinach curry.

Shrimp and Spinach Curry

1 lb shrimp, peeled and deveined

1 inch piece of ginger crushed

3 cloves garlic, crushed

1/4 tsp black pepper

1/2 tsp salt

1 onion, chopped

10 sprigs thyme

3 scallion, chopped

2 tbsp curry powder

1/2 tsp garam masala

3 tbsp vegetable oil

1 lb frozen spinach, defrosted and drained of all liquid

Place shrimp, ginger, garlic, black pepper and salt in a bowl, mix will and set aside.  On a medium fire heat 2 tbsp of vegetable oil.  Place curry, garam masala, scallion, garlic, thyme and 3 tbsp spoon of water.  Mix well.

Add curry mixture to hot oil and stir well.  Allow to cook for 7-10 mins, stirring frequently to keep it from burning.  If curry gets dry, add about 2 tbsp of water at a time.  Add Shrimp and cook for 2-3 mins.  Remove from pot and set aside.

Add 1 tbsp of vegetable oil to the pot and add spinach.  Cook for 5-7 mins then add shrimp back to the pot.  Add salt and pepper as needed.  Stir well to combine and cook for an additional 3 mins.  Remove from heat.  Serve with white rice.