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COCONUT CURRY SHRIMP

For Shrimp Marinade (for 1 lb shrimp) • ¼ tsp salt & ¼ tsp black pepper • 1 tsp red cayenne pepper olive oil • 2 tbsp lemon juice • 1 lb extra-large shrimp, peeled and deveined For the SAUCE • 1 tbsp cilantro and roasted onion oil or garlic infused olive oil (your choice) • 1 medium onion, chopped • 3 garlic cloves, minced • 1 tbsp minced fresh ginger • ½ tsp black pepper • ½ tsp turmeric • 2 tsp ground coriander • 1 tsp curry powder • 1 (14.5 oz) can diced tomatoes, undrained • 1 can (5.5 oz) unsweetened coconut milk • fresh cilantro or parsley for garnish • cooked rice for serving Directions 1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes. 2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder. 3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through. 4. Serve over hot rice and garnish with cilantro or parsley.

Published in Main Course

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