Shrimp CurrySubmitted by: PROGOWSKI
IntroductionFrom Penzey's From Penzey's
2 lbs shrimp
4 TB butter
1 large yellow onion (Finely chopped)
3-5 TB sweet curry powder (depends on your taste)
1 TB lemon juice
14 oz can of whole tomatoes
14 oz can of coconut milk (lite)
1/2 to 1 txp of salt
Add Curry and cook on low until paste is formed.
Add lemon juice and stri.
Add tomatoes cutting them up once in pan. (Add half the juice and reserve the remainder)
Cook the tomatoes and onions another 15 minutes on low heat.
Add 1/4 of Coconut milk and stir.
Now, add enough coconut milk and remaining tomato juice until you are satisfied with the consistency of the curry base. Simmer this mixture 15 minutes.
When ready, bring curry base to a boil and toss in shrimp. Stir constantly to ensure the shrimp are cooked evenly for about 6-8 minutes. Taste and add salt if desired.
Serve over white or brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user PROGOWSKI.