- 6
Ingredients
- 2 LB shrimp, raw, shelled & peeled,
- deveined , tail off
- 4 tBL butter (1/2stick)
- 1 lg yellow or white onion, finely
- chopped
- 3-5 TBL sweet curry powder
- 1 TBL freshly squeezed lemon juice
- 1 14oz can whole tomatoes
- 1 14oz can coconut milk(unsweeten-
- ed), light works well
- 1/2-1 tsp kosher salt
Preparation
Step 1
melt butter in lg, deep saute pan & add onion
cook on low heat until onion is transparent, abt 15 min
add curry powder & continue cooking on low heat for 15 min, stirring
regularly, as curry forms a paste
add lemon juice - stir
add tomatoes, cutting them up once they are in pan
add 1/2 juice from can & reserve remainder
continue cooking tomatoes & onions another 15 min on low heat
add 1/4 of the coconut milk & stir
add enough coconut milk & remaining tomatoe juice until you are
satisfied w/ consistency of curry base (the shrimp will add additional
liquid)
simmer this mixture for another 15 min
when you are ready, bring curry base to boil & toss in shrimp
stir constantly to ensure shrimp are cooked evenly for abt 6-8 min.
taste & add salt if desired
serve over rice