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.

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