Shrimp Vindaloo

I love shrimp, I love curries of all kinds, and I almost always like CL recipes. This, however, had no flavor and no sense of a rich sauce at all. The sauce was just stock. I think it badly need tomatoes and a longer simmering time to thicken things up. It was edible only because I added some mango chutney and hot lime pickle at the table. I'm anxious to try a more authentic recipe to find out what the dish is actually like.

Came together surprisingly easy and I thought it tasted better (and required less work) than some of the other Indian inspired dishes on this site. I'm curious to see if replacing some of the stock with light coconut milk would turn it into more of a creamy curry, as a variation.

Wow! I had some Vindaloo seasoning i had purchased from Penneys catalog. I added to oil to make the paste and went from there. I offered rice or crispy chow mein noodes from La Choy. Outstanding. Will make again for an Asian night party with friends.

I used Craisins instead of Raisins (because that is what I had on hand,) and extra Ground Red Pepper instead of Dried Chilis (because I didn't have any,) and it was really good! My husband thought it would be better with Lamb or Beef or Pork, but I thought it was great as it is.

This was just kind of marginal. I did add some plain yogurt to help thicken and I steamed some cauliflower and added that to the shrimp. What made it almost a 3 star dish was making raita. I used the recipe on this site but used fresh mint instead of coriander. Served over Thai brown rice. End result was pretty good but I was pretty disappointed - but it did not live up to my expectation for it.