Ina Garten’s Shrimp and Swordfish Curry is made with curry powder, coriander, cumin, turmeric, cayenne pepper, cloves, butter, olive oil, onions, bell pepper, garlic, ginger, jalapeño pepper, tomatoes, clam stock, kosher salt, black pepper, swordfish, shrimp, lime zest and juice, and takes 55 minutes to prepare!
Try More Ina Garten Recipes:
💛 Why You’ll Love This Shrimp And Swordfish Curry Recipe:
- Bursting with aromatic spices for a flavorful experience.
- Combines succulent shrimp and hearty swordfish for a seafood delight.
- Effortlessly balances heat with a hint of sweetness from caramelized vegetables.
- Quick and easy to prepare, perfect for a satisfying weeknight meal.
❓ What Is Ina Garten’s Shrimp And Swordfish Curry Recipe?
Ina Garten’s Shrimp and Swordfish Curry Recipe features a blend of curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves, cooked with onions, bell pepper, garlic, ginger, jalapeño, diced tomatoes, clam stock, and seafood, finished with lime zest and juice.
🍤 Ina Garten Shrimp And Swordfish Curry Ingredients
- 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
🍲 How To Make Ina Garten Shrimp And Swordfish Curry
- In a small bowl, mix the curry powder, cloves, cumin, turmeric, cayenne pepper, and coriander. Set aside.
- In a large Dutch oven or pot (11–12 inches), like Le Creuset, melt the butter and add the oil.
- Stir in the onions, bell pepper, garlic, ginger, and jalapeno pepper and cook for 15 minutes, or until the vegetables are tender and start to caramelize, over medium-low heat.
- Add the spice mixture and cook, whisking continuously, for another 2 minutes. Combine tomatoes, juice, clam stock, 1 tablespoon salt, and 1½ teaspoon black pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Simmer, covered, for 7 minutes (not more than that, or the seafood will be overdone!) until the shrimp and swordfish are barely opaque throughout.
- Toss in the lime zest and juice gently (be careful not to shatter the swordfish!), adjust the spice to taste, and serve hot.
💭 Recipe Tips
- Adjust spice levels according to personal preference.
- Be mindful not to overcook the seafood; aim for barely opaque.
- Use fresh, high-quality ingredients for the best flavor.
🥗 What To Serve With Shrimp And Swordfish Curry?
Serve Shrimp And Swordfish Curry with Wild Rice Salad, Guacamole Salad, Snap Pea Salad, Celery Salad, Marinated Olives, Crab Rangoon Dip, Roasted Potatoes, Cornbread, Roasted Carrots, Mango Salsa, Zucchini Bread, and Corn Pudding.
🎚 How To Store Leftovers Shrimp And Swordfish Curry?
- In The Fridge: Keep leftover shrimp and swordfish curry in an airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover shrimp and swordfish curry in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Shrimp And Swordfish Curry?
- On The Stove: Reheat gently leftover shrimp and swordfish curry in a pan over medium heat for 5 to 10 minutes, stirring occasionally until warmed through.
- In The Microwave: Heat leftover shrimp and swordfish curry in a microwave-safe dish for 4 to 5 minutes, stirring in between until heated evenly.
FAQs
How to stop shrimp and swordfish curry from being bitter?
To prevent bitterness in shrimp and swordfish curry, balance flavors with a hint of sweetness, such as sugar or coconut milk.
Why doesn’t my shrimp and swordfish curry taste like curry?
Your shrimp and swordfish curry might lack curry flavor due to insufficient seasoning or not using enough curry powder.
Why is my shrimp and swordfish curry watery?
Your shrimp and swordfish curry may turn watery if too much liquid or broth is added during the cooking process.
Does shrimp and swordfish curry get better the longer you cook it?
No, shrimp and swordfish curry should not be cooked for too long as it may result in overcooked seafood.
Try More Ina Garten Recipes:
Ina Garten Shrimp And Swordfish Curry Nutrition Facts
Amount Per Serving
- Calories 221
- Total Fat 13g
- Saturated Fat 3.1g
- Cholesterol 55mg
- Sodium 914mg
- Potassium 638mg
- Total Carbohydrate 16g
- Dietary Fiber 3.4g
- Sugar 6.2g
- Protein 12g
Ina Garten Shrimp And Swordfish Curry
Description
Ina Garten’s Shrimp and Swordfish Curry is made with curry powder, coriander, cumin, turmeric, cayenne pepper, cloves, butter, olive oil, onions, bell pepper, garlic, ginger, jalapeño pepper, tomatoes, clam stock, kosher salt, black pepper, swordfish, shrimp, lime zest and juice, and takes 55 minutes to prepare!
Ingredients
Instructions
- In a small bowl, mix the curry powder, cloves, cumin, turmeric, cayenne pepper, and coriander. Set aside.
- In a large Dutch oven or pot (11–12 inches), like Le Creuset, melt the butter and add the oil.
- Stir in the onions, bell pepper, garlic, ginger, and jalapeno pepper and cook for 15 minutes, or until the vegetables are tender and start to caramelize, over medium-low heat.
- Add the spice mixture and cook, whisking continuously, for another 2 minutes. Combine tomatoes, juice, clam stock, 1 tablespoon salt, and 1½ teaspoon black pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Simmer, covered, for 7 minutes (not more than that, or the seafood will be overdone!) until the shrimp and swordfish are barely opaque throughout.
- Toss in the lime zest and juice gently (be careful not to shatter the swordfish!), adjust the spice to taste, and serve hot.
Notes
- Adjust spice levels according to personal preference.
Be mindful not to overcook the seafood; aim for barely opaque.
Use fresh, high-quality ingredients for the best flavor.