Pirates Revenge – A Taste of the Ole Sea
Source of Recipe
Eddie H.
Recipe Introduction
"This exotic dish brings together ingredients from many parts of the world – from North America (smoked oysters) to as far away as India (basmati rice for added flavour) and as diverse as tomato paste (Italy) and curry."
List of Ingredients
1 lb. medium shrimp, peeled and de-veined
1 can smoked oysters
1 medium onion finely chopped
1 medium carrot sliced thinly
6 seasoning peppers finely chopped
½ teaspoon salt
1 heaped teaspoon of curry powder
3 tablespoons of oil
2 tablespoons tomato ketchup
1 cup basmati rice
1 medium tomato – with seeds removed and chopped coarsely
¼ teaspoon white pepper
A few sprigs parsley to garnish
Recipe
Boil basmati rice according to instructions until just cooked (do not overcook) and allow to cool. Separate grains with fork if necessary for easy stir-frying – set aside rice.
Heat 3 tablespoons oil on medium hot burner in frying pan or wok.
Add onion and fry for one minute while stirring.
Add carrots and seasoning peppers to onion.
Stir for a further minute. Add oysters with oil from the can. Add the shrimp. Cook mixture until shrimp curls (about two minutes). Remove a few shrimps. Add salt, white pepper and curry powder.
Continue to cook and stir to coat shrimp and oysters. Lower heat to medium/low.
Add tomato ketchup and chopped tomato.
Cook for an additional three minutes until mixture is thoroughly cooked through.
Add rice to mixture and stir until grains of rice are evenly coated. Do not overcook.
Spoon onto large flat serving dish.
Garnish with shrimp and a few sprigs of parsley.
SERVES 4-6
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