Stir-Fried Curry Shrimp Test Shoot

by Stephen DeVries

This was one of my favorite shoots of 2015 that I did as a test shoot for a promo-mailer that went out right around the holidays. I worked with the amazingly talented team of Nathan Carrabba on the food and Mary Beth Jones on the props. It was a blast and we all loved how the images came out (and Shrimp are one of my favorite foods so a double win!). Check out the recipe below and let me know if you’d like one of the print pieces and I’ll send one your way!

Curry1

 

 

Stir-Fried Curry Shrimp

3 tbsp vegetable oil

2 tbsp ginger, minced

2 tbsp garlic, minced

2 tsp turmeric

2 tsp curry powder

2 tsp kosher salt

2.5 lbs large head-on shrimp

2 tbps Indian mango pickle, minced

Microgreens and nigella seeds for garnish

  1. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the ginger, garlic, turmeric, curry powder and salt, and cook for 30 seconds. Add the shrimp and toss to coat with the sauce. When shrimp are almost cooked, stir in the mango pickle. Toss to coat, and remove from the heat when the shrimp are opaque throughout.
  1. Transfer the shrimp to a serving dish and garnish with microgreens and nigella seeds.