Middle Eastern Sumac Shrimp Curry

I’m in LOVE with trying new flavors so when I had the opportunity to try sumac – I was instantly smitten.

What’s Up, Hungry People

I’m in LOVE with trying new flavors, so when I had the opportunity to try sumac, I was instantly smitten. A common ingredient in Middle Eastern cuisine, sumac is actually a small fruit. It has a lemon-y flair to it, which makes it the perfect addition to any seafood dish. It can be used as an undertone or made the star of the dish, like this one!

My sumac curry uses other authentic flavors like za’atar, which is a spice blend based on thyme, sumac, and sesame. It gives a hearty twist to any dish and is becoming increasingly more popular in the U.S., making it surprisingly easy to find at any up-to-the-times grocery store. I usually see it over with the Asian/Indian/Middle Eastern foods in large bags – but don’t let the size of the bag keep you away, it’s so delicious you will use it all up anyway!

Here’s What You Need

• Shrimp: Provides a sweet, tender protein base.
• Scallops: Adds a delicate, buttery texture.
• Red potatoes: Adds heartiness and absorbs flavors.
• Sweet onion: Brings a mild, sweet flavor.
• Sweet corn: Adds a pop of sweetness and texture.
• Coconut milk: Gives a creamy, rich base.
• Diced tomatoes: Adds acidity and depth.
• Yellow curry powder: Infuses a warm, spicy aroma.
• Sumac: Provides a tangy, lemon-y undertone.
• Za’atar: Adds a herbal, nutty flavor.
• Garam masala: Brings a warm, complex spice mix.
• Habanero: Adds a fiery heat.
• Chile peppers: Enhances the spiciness.
• Ginger: Adds a warm, zesty flavor.
• Sambal oelek: Provides a spicy, chili kick (or use sriracha).
• Garlic: Infuses a pungent, savory note.
• Butter: Adds richness and helps in cooking the seafood.
• Lemon juice: Brightens and balances flavors.
• Parsley: Adds a fresh, herbal finish.
• Rice pilaf: Serves as a hearty base.
• Naan: Perfect for dipping and sopping up the curry.
• Salt & pepper: Enhances and balances the overall flavor.

Let’s Cook

In a large skillet over medium-high heat, melt one tablespoon of butter until frothy. Sear the scallops for 1-2 minutes per side, until golden brown. Remove from the skillet. In the remaining butter, cook the shrimp until plump and no longer translucent, about 2-3 minutes. Remove from the skillet and set aside.

Sauté the Veggies

Without cleaning the pan, add the remaining tablespoon of butter. Add the chopped potatoes and cook until the edges are just beginning to brown, about 3-5 minutes. Then add the onions and sauté until tender, another 2-3 minutes. Stir in the minced garlic, corn, habanero, chiles, ginger, and tomatoes. Let everything simmer in the juices for another 3-5 minutes until the liquid starts to reduce.

Spice It Up

Next, stir in the sumac, za’atar, garam masala, sambal oelek, and curry powder. Cook until everything is fragrant, about 2-3 minutes, then pour in the coconut milk.

Simmer Down

Bring to a rolling simmer, then reduce the heat to medium-low and let it simmer for 15-20 minutes, until the curry has thickened. When the curry has reached the desired consistency, season generously with lemon juice, parsley, and salt and pepper to taste. Add the cooked shrimp and scallops back into the skillet. Reheat for 1-2 minutes, until the seafood is heated through, then remove from the heat.

Serve It Up

Serve this delectable sumac shrimp curry over rice or rice pilaf and with a couple of pieces of naan for dipping. Garnish with parsley as desired.

Tips for Perfect Sumac Shrimp Curry

• Balancing the Heat: If you prefer a milder curry, reduce the amount of habanero and chile peppers. You can always add more sambal oelek or sriracha at the end if you want extra heat.
• Seafood Cooking Tips: Ensure not to overcook the shrimp and scallops; they should be just opaque and firm. Overcooking can make them rubbery.
• Consistent Curry: If the curry is too thick, add a splash of water or more coconut milk. If it’s too thin, let it simmer a bit longer to reduce.
• Flavor Boost: For an extra burst of flavor, add a splash of fish sauce or soy sauce towards the end of cooking. This adds depth without overpowering the dish.
• Herb Substitutes: If you can’t find parsley, cilantro works great too and adds a different, yet complementary, flavor to the curry.

Sumac shrimp curry is a wonderful way to try out new flavors and spices that might be new to you. Don’t be intimidated by the ingredients list; you’ll find they come together seamlessly in the pan. Pair it with some fluffy rice pilaf and warm naan, and you’ve got a meal that’s sure to impress. Give it a go and let this curry zest up your dinner routine.

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