Curried Shrimp With Coconut Milk

Recipe Ingredients

2 tablespoons	30ml	Butter
1 1/2 lbs	681g / 24oz	Large raw shrimp - shelled, deveined
1		Yellow onion - chopped
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Madras curry powder
2		Garlic cloves - minced or pureed
2 tablespoons	30ml	Grated fresh ginger
1		Red pepper - cut julienne
1		Chayote squash (christophine) - diced
13 oz	369g	Coconut milk - (1 can)
1		Scallions - cut 1" lengths
1/2		Fresh cilantro, leaves only
		Juice of 1/2 lime - freshly squeezed
		Hot cooked rice - for serving

Recipe Instructions

Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve.

Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together.

Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

This recipe yields 4 servings

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6351 broadcast 01-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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