Curry Shrimp with Rice from Golden Star Chinese Restaurant in Salinas, California by Ruth Paget
I learned to love curry vegetables from my family’s Japanese exchange student Yumiko. She made curry with potatoes, carrots, and frozen peas, which Michigan had in abundance when I was in high school in Detroit.
Now that I live in Salinas (California), I can easily add shrimp from nearby Moss Landing fishing boats to seasonal vegetables at Golden Star Chinese Restaurant for a delicious dinner with an ingredient that has become a pan-Asian staple.
Curry in India is really a spice blend made from whole roasted spices that are ground. This spice blend is called a garam masala. The English called garam masala curry.
The curry name stuck and is used in Southeast for curry pastes. East Asia tends to use curry pastes even though they know how to make curry from spice blends with a corn starch slurry, if needed.
Golden Star Chinese Restaurant has its own approach to the curry shrimp I love so well, especially since they have access to a cornucopia of seasonal vegetables. For a recent delivery order in spring, the curry shrimp came with the following vegetables:
-onions
-green peppers
-broccoli
-cauliflower
-carrots
-mushrooms
I referred to the Spruce Easts website for general information on how to put Chinese curry shrimp together, which describes the dish and should give home cooks a better idea of how to put curry shrimp together in a step-by-step fashion:
1-soak shrimp with water, rinse, and dry
2-blanch hardier vegetables in boiling water till tender crisp. The vegetable colors should remain bright. Place vegetables in cold water to stop their cooking and drain.
3-heat oil a wok and add ginger as the aromatic for this dish and stir-fry. Add shrimp and stir-fry till pink. Remove the shrimp from the wok.
4-Add more oil to the wok and heat. Add curry paste. Add onions and green peppers as your seasoning vegetables first. Follow with the rest of your vegetables in order of those with a longer cooking time first.
5-when the vegetables are tender, add the shrimp back into the wok and heat till blazing hot.
6-splash in rice wine or sherry and serve hot with rice on the side.
For more detailed cooking instructions, refer to The Spruce Eats website below:
https://www.thespruceeats.com/chinese-curry-shrimp-695171
Curry shrimp at Golden Star in Salinas, California is delicious and promotes gut health thanks to the organic, seasonal vegetables and spices used to make the dish.
Shrimp lovers might enjoy this spicy without being hot dish from Golden Star Chinese Restaurant in Salinas, California.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games
