Monday, November 30, 2015

Coconut Shrimp Curry

After several days of leftover turkey, we needed a change.  Shrimp....curry....rice.  Poifect!!!  

I had picked up a pineapple on sale ($1!!!) and added a simple Asian-dressed salad (recipe below).  Easy, quick, delicious.


For the shrimp marinade:
1/2 tsp kosher salt
1/5 tsp ground black pepper
1/8 tsp cayenne pepper
2 Tbsp freshly-squeezed lemon juice (from about 1 lemon)
1-2 pounds shrimp

For the sauce:
1 Tbsp canola oil
1 medium onion (any color) finely chopped
1/2-1 red pepper, sliced, optional
1 Tbsp minced fresh ginger (about 1" peeled piece of ginger)
S&P to taste
2 tsp minced fresh garlic
2 tsp ground coriander
1/2 tsp turmeric
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can coconut milk, light or regular
chopped cilantro, to taste

Hot cooked rice, for serving

For the simple shrimp marinade, toss the shrimp with the S&P, cayenne, and lemon juice in a resealable large bag or in a bowl.  Refrigerate 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot.  Add the onion and pepper and cook 2-3 minutes.  Stir in the S&P, ginger, garlic, coriander, turmeric and curry powder.  Continue cooking over medium heat, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.  Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute.  Increase the heat to medium-high and simmer for 5-10 minutes, stirring often.  Add the coconut milk, stirring to combine mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, 2-4 minutes.  Stir in cilantro.  

Serve over hot, cooked rice.

Recipe Source:

ASIAN TOSSED SALAD (mix as much/little as you like)

Chopped romaine
small broccoli florets
crumbled (uncooked) ramen noodles
green onions
Asian salad dressing (homemade {Google for your favorite recipe} or store-bought)

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