She’s back. In 2019, Shelly-Ann Fraser-Pryce returned from the birth of her first child to become the oldest woman ever to win the 100-meter dash at the World Championships. She’s only 32, mind you, but 100-meter sprinters aren’t supposed to stay in the lead for 10 years.
Shelly credits whole, nutritious foods for supporting her extraordinary run—and much of her country’s sprinting dominance. “You know I’m from Jamaica,” she says. “So a lot of what I eat are things we grow in Jamaica. Akee and salt fish, yams, bananas—what we call ‘strong foods.’”
For the latest episode of Athlete’s Cookbook, Shelly sticks to her roots, fixing up a big batch of shrimp curry with James Davis. The comedian, in turn, cooks up a franchise scheme, complete with a late-night infomercial. Their “Rocket Curry” chain might be taking off fast! James’ running career? Not so much.
For the curry:
1 lb. large shrimp, peeled and deveined
Salt and pepper to taste
½ cup diced onion
½ cup diced green bell pepper
¼ cup chopped scallion
1 tbsp. chopped fresh cilantro
1 teaspoon curry powder
¾ cup full-fat coconut milk
1 clove garlic
1 Scotch bonnet pepper
1 tbsp. cornstarch
1–2 tbsp. oil of your choice
¼ cup water
½ tsp. sugar
For the pasta:
16 oz. penne pasta
1 tbsp. olive oil
½ cup yellow and red bell pepper, diced
1 zucchini, sliced
1 medium broccoli crown, cut into bite-size florets
Salt and pepper to taste
How to Make It
Put the shrimp in a bowl. Season them with salt and pepper, then add the onion, bell pepper, scallion, and cilantro. Mix it all together.
In a pan over medium-high heat, heat the oil, then add the curry powder. Pour in the coconut milk and cook, stirring frequently, until the sauce begins to thicken. Add the shrimp mixture to the curry and simmer until the shrimp is just cooked through.
Meanwhile, chop the Scotch bonnet pepper (they’re really hot, so be careful not to touch your eyes after you handle them). Add as much as you’d like to the curry while it cooks.
While the curry simmers, boil water in a medium saucepan and cook the pasta until al dente; drain. In a separate pan, heat the olive oil and sauté the bell pepper, zucchini, and broccoli until just tender. Season with salt and pepper, then mix into the cooked pasta.
Plate the pasta and top with curry.
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