Caribbean Curry Shrimp Roti

Steps to making Caribbean Curry Shrimp Roti. 

The first time I had roti was in Barbados.  The restaurant was called the Roti Hut.  It was not even a restaurant, but just a little roadside vendor cart.  Our friends that grew up on the island said that this was some of the best food that the island had to offer.  I was not disappointed.  Roti is an island food that is enjoyed with the frequency and passion that American's enjoy Bar-BQ.  You can have it Roti with various meats including, chicken, goat and even lobster.  The best description would be to have a curried meat with lots of potatoes and vegetables wrapped in a flour tortilla.  This is simple one of the best meals I have ever had for under $10.00  Now, I will teach you how to make this simple island delicacy. 

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If you want to cook some delicious Caribbean Curry Shrimp Roti! without paying for the flight to the islands, here's an easy way to do it yourself.

To complete this How-To you will need:

Ingredients
Caribbean Curried Shrimp

2 lbs of peeled and developed shrimp
4-6 boiling potatoes (Yukon gold or new)
1 large sweet onion
1 large bell pepper (red)
1 cup of white wine (Chardonnay )
2 tbs curry powder
1 ts paprika
2 garlic cloves
1 tbs garlic powder
sea salt (too taste)
black pepper (too taste)
1 tbs chili powder
2 tbs anato seeds
olive oil infusion (garlic and basil)
sprig of thyme
1 sprig of rosemary
1 scotch bonnet pepper (to make this hotter, dice the pepper and add the seeds)
4 cups of water

Roti  (Substitute tortilla wrap )

2 cups of flour
1 tbs salt
1 ts baking powder
1 tbs vegetable shortening
1 cup of water

Steps to make Roti:
Mix dry ingredients together.
Blend in shortening and slowly add water to make a dough that is not sticky.
Cover and let it sit for 1 hour.
Use a rolling pin on the dough and pizza cutter to make large tortillas. 

Garnish

mixed greens
red bell pepper
lemon wedge or citrus

Step 1:  Minch and saute the onion, bell pepper, garlic in olive oil for 1 minute on low heat.

Step 2:  Add the curry powder and cook for about 1 to 2 minutes.  It takes a while for curry to release its automatics into the food. 

Step 3:  Increase the heat to medium-high and add 1 cup of white wine, rosemary and thyme sprigs.  Cook for 3 minutes allowing the while to slightly reduce.

Step 4:  Add 4 cups of water.

Step 5:  Add potatoes and remaining spices (except salt).  Stir and bring to a boil.

Step 6:  Allow to cook for about 45 minutes.  Allow to cook until most of the liquid is gone.  You will have a stew.  Potatoes should be tender having lost their shape.

Step 7:  Remove from the stew from the heat.  Stir in your shrimp.  The residual heat from the potatoes and remaining liquid will cook the shrimp perfectly. 

Step 8:  Salt to taste.  You want to wait until now to add the salt, as the curry flavor will have blossomed by now.

Step 9:  Heat the roti or tortilla on medium heat.  You are only warming the root and don't necessarily want the wrap to blister.

Step 10:  Spoon the curried shrimp onto the roti.  Try not to get too much liquid.

Step 11:  Cut the roti in half and served with mixed green salads and a tropical beverage of your choice.

Step 12:  Enjoy your masterpiece.



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