Ingredients
-
1
-
4
-
8
-
3/4
-
1/2
-
3
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
If You're Starting Off With Frozen Shrimp, Don't Thaw Them; Place in a Sieve and Rinse Under Cold Running Water Until the Ice Crystals Are Melted; Pat Shrimp Dry With Paper Towels; You Can Also Use Frozen Cooked Shrimp in This Recipe as Well, the Recipe Indicates the 2 Different Cooking Methods. |
|
2
Done
|
No Matter What Kind of Shrimp You Start Out With, Cooked or Raw, Place Peeled Shrimp and Curry Paste in a Bowl and, Using Your Hands, Rub Shrimp With Curry to Evenly Coat; It Is Important That You've Dried the Shrimp Well So the Curry Paste Sticks. |
|
3
Done
|
Core Tomatoes, Slice in Half, Then Squeeze Out and Discard Juice and Seeds. |
|
4
Done
|
Coarsely Chop Tomatoes and Set Aside. |
|
5
Done
|
If Using Raw Shrimp: Place a Large Non-Stick Skillet Over Medium-High Heat and, When Hot, Add Shrimp. |
|
6
Done
|
Stir-Fry Just Until Shrimp Are a Bright Coral Colour (this Will Only Take 3 to 4 Minutes); If Shrimp Stick, Add a Wee Amount of Butter to Pan. |
|
7
Done
|
If Using Frozen or Fresh Precooked Shrimp: Stir-Fry Only For 2 Minutes, Just Until Shrimp Are Heated Through. |
|
8
Done
|
Remove Shrimp from Pan and Set Aside; Cover With Foil to Keep Warm. |
|
9
Done
|
Add Tomatoes to Pan and Pour in Cream; Bring to a Boil. |
|
10
Done
|
Boil Vigorously Over Medium-High Heat, Uncovered and Stirring Often, Until Sauce Is Thick Enough to Coat the Back of a Spoon; This Will Take About 8 to 10 Minutes. |
