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Coconut Curry Shrimp

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Ingredients

Adjust Servings:
2 lbs shrimp (raw peeled and deveined tail on)
4 tablespoons butter (1/2 stick)
1 large yellow onion finely chopped
4 tablespoons curry powder
1 tablespoon lemon juice freshly squeezed
1 (14 ounce) can whole tomatoes
1 (14 ounce) can light coconut milk
1 teaspoon kosher salt

Nutritional information

284.6
Calories
99 g
Calories From Fat
11 g
Total Fat
5.3 g
Saturated Fat
339 mg
Cholesterol
1795.2 mg
Sodium
10 g
Carbs
2.7 g
Dietary Fiber
3.1 g
Sugars
35.9 g
Protein
198g
Serving Size

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Coconut Curry Shrimp

Features:
    Cuisine:

    This was a 'lick-the-bottom-of-the-bowl' kind of good. Even my 3 and 5-year-olds loved it!! And other than the time it takes to let the flavors meld, the prep is so simple!! Yum!

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Coconut Curry Shrimp,From Penzey’s catalog. You can use sweet or hot curry powder in this recipe.,This was a ‘lick-the-bottom-of-the-bowl’ kind of good. Even my 3 and 5-year-olds loved it!! And other than the time it takes to let the flavors meld, the prep is so simple!! Yum!,Outstanding! This is the type of dish that you keep eating until you are so full it hurts! used regular coconut milk (not the light kind). I didn’t have to add the salt for some reason. It was so delicious. Thanks for the recipe.


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    Steps

    1
    Done

    Melt the Butter in a Large, Deep Saute Pan and Add the Onion. Cook on Low Heat Until the Onion Is Translucent, About 15 Minutes. Add the Curry Powder and Continue Cooking on Low Heat For 15 Minutes, Stirring Regularly as Curry Forms a Paste. Add the Lemon Juice and Stir.

    2
    Done

    Add the Tomatoes, Cutting Them Up Once They Are in the Pan. Add Half the Juice from the Can and Save the Remainder. Continue Cooking the Tomatoes and Onions Another 15 Minutes on Low Heat.

    3
    Done

    Add 1/4 of the Coconut Milk and Stir. Add Enough Coconut Milk and the Remaining Tomato Juice Until You Like the Consistency of the Curry Base. Simmer This Mixture For Another 15 Minutes.

    4
    Done

    Bring the Curry Base to a Boil and Add the Shrimp. Stir Constantly For About 6-8 Minutes to Ensure the Shrimp Are Fully Cooked. Taste and Add Salt, If Needed. Serve Over White or Brown Rice.

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    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

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