Shrimp with Ginger & Curry

Shrimp is the most versatile of all shellfish. It agrees with many ingredients and loves ginger and curry.

• 1 tablespoon peeled fresh ginger root, minced
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon bottled jalapeno pepper, minced
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon curry powder
• 1/8 teaspoon turmeric
• 1/2 cup coconut milk
• 1/2 cup water
• 1 pound large shrimp, cleaned, deveined (leave tail)

METHOD

Mash together ginger root, shallots, garlic, and jalapeno pepper with salt until it forms a coarse paste.

In heavy skillet, heat oil until hot, but not smoking. Cook paste 1 minute. Lower heat and add curry and turmeric, stirring. Cook 2 minutes. Add coconut milk and water. Cook 4 to 6 minutes or until liquid is reduced to 1/2 cup.

Add shrimp in single layer. Turn once. Cook 3 or 4 minutes.

Serve shrimp with scallion rice.

Serves: 3 - 4

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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