Tuesday, March 18, 2008
Curried Shrimp and Coconut Rice
Curries are becoming a new favorite of mine, so I decided to try shrimp. We also love coconut rice, so why not combine the two!
1 lb shrimp, peeled and deveined
1/2 tsp curry powder, I used hot curry powder (red)
1/8 stick of butter
Red curry paste (optional)
Melt the butter and add the curry powder, mix well
Sautee the shrimp in a bit of olive oil, when the shrimp are about half way done, add a fat tablespoon of curry butter and the same amount of the curry paste. The shrimp are done when they are pink. Squeeze a bit of lime on the shrimp after plating.
Prepare your rice as usual except instead of adding water, add coconut milk or juice (which you can get in a Mexican store or Tienda)
2 tbl dried onions, or you could use fresh
dried chives, or fresh
Finish with chopped dried fruit of your choice and toasted almonds for serving
*I served with steamed asparagus sprinkled with a tablespoon of Parmesan
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