Shrimp w/ Creamy Curry Sauce

By CheeseDiva

Ingredients

• 1 lb shrimp, peeled, de-tailed, and all that jazz
• 1/2 mince jalapeno
• 1 minced green onion
• 2 cloves garlic
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable stock
• 2 tablespoons curry powder
• salt and cayenne pepper, optional

Details

Servings 1
Adapted from funnyloveblog.com

Preparation

Step 1

Heat a pan over medium heat with a drizzle of oil, and add the veggies.  Stir them around for 2 minutes or so – you want them to be fragrant but not brown.

Then, add the curry powder and stir it around to coat the veggies for a minute or two.

Then, dump in the cream and stock and let this simmer and thicken.  Taste it and add salt or cayenne if you’d like!

Now, up until this point you can make the sauce way in advance – the day before if you’d like!

When you’re nearly ready to eat, turn the sauce up to a gentle bubble and add in the shrimp.  Stir them around for a few minutes – they’ll take 5-10 minutes to cook through depending on how hot the sauce is.

And, that’s it!  Toss some fresh herbs on top of this beautiful gravy if you’d like, and serve it over

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