Curry Shrimp - cooking recipe

Ingredients

1 lb. large shrimp
1 Tbsp. olive oil
4 shallots, minced
1 Tbsp. fresh ginger, minced
3 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. ground turmeric
1 large onion, thinly sliced
1 c. canned coconut milk (part of a 15 oz. can)
1/4 tsp. cayenne pepper
6 fresh cilantro sprigs
3 c. hot cooked rice

Preparation

Peel shrimp; devein and rinse.
In wok or large skillet over high heat, add olive oil.
When oil is hot, add shallots, ginger and garlic.
Stir-fry until shallots are limp, about 3 minutes. Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds.
Add onion and coconut milk; stir until onion is limp, about 5 minutes.
Season with cayenne.
Add shrimp; stir until pink and opaque in center, about 4 minutes.
Mound rice onto a large platter; top with shrimp mixture and cilantro.
(Can be served separately, if desired.)
Makes 4 servings.