What you need:
- 1 pound uncooked shrimp. I use frozen Argentinian red shrimp that I get from Trader Joe’s. They’re wild caught and a great deal for the pound.
- 1 large can of Italian crushed tomatoes, about 4 cups worth. You can use 4 cups worth of fresh tomatoes if you wish. The more you add the soupier your end product will be.
- 1 can of coconut milk.
- 2-3 tbsp red curry paste. I use Thai House brand as it has all natural ingredients and is tasty.
- 1/2 head of cauliflower, cut into large chunks of florets.
- 1/2 large yellow or white onion.
- 1 large yellow or orange pepper cut into strips.
- 1 cup of chopped green onions. Set a few stalks aside for your garnish.
- 1-2 cups of chopped carrots. You can skip these, yet I had some so in they went!
- 1 cup chopped celery.
- Spicy: If you want more heat for your shrimp I suggest you at a healthy amount of cayenne pepper or dried habaneros. I love my habanero seasoning from hell. It really isn’t beyond hot as the tin says, but it is tasty.
So easy a vegetarian that eats seafood could do it:
- Dump your crushed tomatoes and coconut milk into your slow cooker.
- Stir in your curry paste and spices.
- Dump in your veggies and make sure they are submerged in curry.
- Do NOT add shrimp to your slow cooker, that is for later!
- Cook on high for 3 hours or low for 6+ hours.
- Add your shrimp to your curry pot 5-10 minutes before serving. Shrimp, even uncooked and frozen shrimp, do not take long to cook. The last thing you want is rubbery shrimp. Check on your shrimp after 5 minutes, they shouldn’t take more than 10 minutes in a warm pot. I prefer to thaw my shrimp first, running them under warm water or letting them sit in a bowl of warm water. Dropping them in frozen is going to take longer and more guesswork.
- Let me know in comments how you liked mixing tomatoes with coconut milk. Enjoy!
Found this gem at http://paleopot.com/2012/05/creamy-paleo-red-shrimp-tomato-curry/