Shrimp Samosas

recipe 27917 Large600 ID 1542651

Pleasantly spicy, yet relatively light, these shrimp-stuffed samosas are a special treat.


An easy way to cook the potatoes for this recipe is to microwave them. Places scrubbed potato in a microwave-safe dish. Add cold water to a depth of about ½ inch (1 cm), cover and microwave on High for 3 to 6 minutes or until potato is tender. Leave the lid on and let cool for at least 5 minutes before running under cold water and removing the skins.

Makes24 samosas

Cooking Methodsauteeing


Total Timeunder 2 hours

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together

Recipe Courseappetizer, hors d’oeuvre

Dietary Considerationpeanut free, soy free, tree nut free


Taste and Texturesavory, spiced

Ingredients 1 small potato, boiled in its skin, cooled, peeled and shredded (see Notes)1 tbsp unsalted butter 15 mL1 tbsp oil 15 mL1 onion, finely chopped1 clove garlic, minced2 tsp minced gingerroot 10 mL2 tsp curry powder 10 mL1 long red or green chile pepper, seeded and minced10 oz shrimp, peeled, deveined and chopped 300 g2 tbsp finely chopped fresh cilantro 30 mL1 tbsp freshly squeezed lemon juice 15 mLSalt and freshly ground black pepper1 recipe Samosa Pastry  Instructions

In a skillet, heat butter and oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, curry powder and chile and cook, stirring, for 1 minute. Add shrimp and potato and cook, stirring, just until shrimp turn pink and mixture is well integrated. (Do not overcook; shrimp will become rubbery.) Remove from heat. Stir in cilantro and lemon juice. Season to taste with salt and pepper. Let cool. Use to fill Samosa Pastry and bake as directed in Step 5.

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