Curried Chili Shrimp

Recipe Ingredients

2		Shallots - minced
1 tablespoon	15ml	Minced peeled fresh gingerroot
1		Garlic clove - minced
1 teaspoon	5ml	Minced bottled pickled jalapeño chili - (wear rubber gloves)
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Vegetable oil
1/8 teaspoon	0.6ml	Turmeric
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Onion - sliced thin (small) crosswise
1/2 cup	118ml	Thick coconut milk
3/4 lb	340g / 11oz	Large shrimp*
12		Scallion

Recipe Instructions

rice as an accompaniment if desired

* shelled, leaving the tail and the first joint of the shell intact, and deveined

On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste.

In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute.

Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes.

Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup.

Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm.

Serve the shrimp mixture over the rice, tossing the rice with the sauce.

Serves 2

Note: Can be prepared in 45 minutes or less.

Source:
Pete Laughlin, Woodward

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