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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Hot Shrimp Curry

My Spice Sage frequent customer Martha Ramsey (texasbelle04) sent in this wonderful quick curry dish.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:10 Minutes

Ingredients

  • 1 pound

    shrimp

  • Mixed frozen vegetables, for stir-frying

  • 1

    onion, chopped

  • Rice (jasmine preferred)**

  • Oil (peanut preferred) to reach about 1/4 inch in skillet

  • 3 tablespoons

    Shredded Coconut

  • Peri Peri, to taste

  • 1 tablespoon

    Vindaloo Curry Spice

  • 1 tablespoon

    finely chopped Crystallized Ginger

  • 1/4 teaspoon

    Garlic Powder

  • Salt to taste, but reduce the amount if you will be using soy sauce

  • 3 tablespoons

    corn starch mixed with 1/4 cup water*

  • Soy sauce, optional

Directions

*if sauce is too thin, use a bit more cornstarch mixture). You want a slightly thickened sauce, but you should have a saucy dish rather than a thick one. Try to remember the last Oriental dish you had served over rice. this is what you are aiming for.

**Cook sufficient rice for the meal, and don't worry about having left over rice. Store any leftovers covered in the refrigerator, or freeze for your next rice dish.

Order your spices from My Spice Sage. (Just my suggestion, but if you are reading this recipe, you most likely know the quality of the products from this company.)

While you wait the short time for the spices to arrive, buy the shrimp, onion and stir-fry vegetables (I buy the three pound size since this freezes well and make a large batch to freeze some forlater). When you have the necessary spices at hand, cook the rice and refrigerate it tightly covered, until ready to make the dish. Up to three or four days.

Clean and devein the shrimp if necessary. (Can be done ahead and refrigerated, covered, until needed.)

When you are ready to cook, warm the rice, covered, in the microwave, or over boiling water in a double boiler. Use medium power for the microwave. In each case, heat the rice only until it is serving temperature and can be fluffed with a fork.

Measure out the spices and seasonings and coconut into individual small dishes.

Heat 1/4 inch of oil in a wok or skillet until it shimmers.

Add the frozen vegetables and onion. Stir gently until tender-crisp.

When vegetables are tender-crisp, push them aside and add the shrimp, stirring just until the shrimp turn pink, then mix the vegetables and shrimp together.

Add the Shredded Coconut, Peri Peri, Vindaloo Curry Powder, Candied Ginger, Garlic Powder and salt, and mix well. Let this cook for 2 minutes, while you stir gently. Add the cornstarch mixture to the pan. Stir until slightly thickened. Turn the off heat and leave covered if you are cooking stovetop. If you are using soy sauce, now is the time to add it, or you may serve it for each person to add his or her own. If you are using an electric skillet, remove the cover until the pan cools down so that the curry does not overcook.

To Serve: Provide each person with a small bowl and let each person serve himself from the rice and curry bowls, but it works just as well and is attractive with the rice mounded in the center of a platter and the curry spooned on top and around the mound of rice.

This is quick and easy and I hope you enjoy it!

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