Shrimp Caneel

Name: Shrimp Caneel
Prep time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 2 medium onions, finely chopped; 1 large green pepper, seeded and finely chopped; u00bd cup celery, diced; u2153 cup olive oil; 2 - 16-oz cans diced Italian plum tomatoes; 1 cup tomato puru00e9e; u00bc teaspoon dried basil; u215b teaspoon cayenne pepper; 1 large clove garlic, mashed; 2 bay leaves; 1u00bd teaspoon salt or to taste; u00bd teaspoon pepper or to taste; 2 tablespoons curry powder or to taste; 1 heaping tablespoon brown sugar or more to taste; 2 pounds shrimp, peeled and deveined; Golden Raisins; Coconut; Slivered almonds, toasted

By Leslie Blythe Seafood, Shrimp Sautéing, Simmering

January 30, 2019

This Shrimp Caneel recipe is something I used to make a lot when I was newly married. I often made it with chicken. It's a Caribbean inspired dish with a touch of curry powder. The recipe comes from one of my all-time favorite cookbooks, Beyond Parsley, the cookbook of the Junior League of Kansas City, Missouri.

Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

2 medium onions, finely chopped

1 large green pepper, seeded and finely chopped

½ cup celery, diced

⅓ cup olive oil

2 - 16-oz cans diced Italian plum tomatoes

1 cup tomato purée

¼ teaspoon dried basil

⅛ teaspoon cayenne pepper

1 large clove garlic, mashed

2 bay leaves

1½ teaspoon salt or to taste

½ teaspoon pepper or to taste

2 tablespoons curry powder or to taste

1 heaping tablespoon brown sugar or more to taste

2 pounds shrimp, peeled and deveined

Condiments

Golden Raisins

Coconut

Slivered almonds, toasted

Directions

1In a large saucepan, stock pot or Dutch oven, sauté the onions, green pepper and celery in oil, stirring until soft. Add tomatoes, puree, basil cayenne, bay leaves, salt and pepper. Bring to a boil; add curry powder and brown sugar and lower heat. Simmer, covered, about 20 minutes. If the sauce is too thick, thin with water or chicken broth. (Dish may be prepared to this point and refrigerated for a day or so or frozen for up to a week)

2Add shrimp and simmer until shrimp are cooked. Remove bay leaves. Serve over rice with condiments.

Recipe adapted from Beyond Parsley, the cookbook of the Junior League of Kansas City, Missouri

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2 Reviews

Leslie Blythe

October 7, 2020

It’s a great recipe. I sometimes make it with chicken.

susan mitchell-hindson

October 7, 2020

Originally found this recipe 20+ yrs ago in I think, a Kansas City paper. Friend is coming to dinner tomorrow and want to make this, as she doesn’t dislike curry but my husband does so I rarely make. Looking for recipe this morning, lost recipe months ago so when I found, I put in safe place which is so safe I couldn’t find after a maniacal search. Didn’t think I would find in an internet search but thanks to you I now have it. I rated 5 although haven’t made yet but it’s the same recipe as the one I misplaced. Looking forward to green apple almond manchego salad you posted.

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