Shrimp Curry  

The spicy flavours of the curry with the freshness of a Brugse Zot Blond. Simply delicious! A recipe developed by Claudia from Food from ClaudNine. 

Brugse Zot Blond Curry met scampi's
Brugse Zot Blond
20 mins
2 people





  • 150 grams of rice    

  • dash of sunflower oil    

  • 1 onion, chopped   

  • red pepper, finely chopped    

  • 2 cloves of garlic, finely chopped    

  • 1 tsp ginger, finely chopped    

  • 1 tsp garam masala    

  • 1 tsp cumin    

  • 1 tsp coriander    

  • 1/2 tsp paprika powder 

  • 1/4 tsp turmeric    

  • 2 tbsp tomato paste    

  • 125 ml fish stock    

  • 250 ml coconut milk    

  • 20 raw shrimps 

  • fresh coriander 


  1. Cook the rice as indicated on the packaging.    

  2. Fry the onion and red pepper in a bit of sunflower oil until the onion is translucent. Add the garlic and ginger and fry briefly.    

  3. Add the herbs and tomato paste and mix. Now add the fish stock and mix.    

  4. Add the peeled and cleaned scampi and leave to simmer for 5 minutes.    

  5. Finally, add the coconut milk and simmer for another 5 to 10 minutes until the scampi are cooked and the sauce has reduced.    

  6. Serve the curry with rice, fresh coriander and of course a glass of Brugse Zot Blond. 

Watch recipe