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Curry shrimp

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Ingredients/Components

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

How to make curry shrimp:

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.

Recipe categories: Main dish, Shellfish, Shrimp.

Rating:

3.6

Average rating: 3.6, total votes: 5

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