Name: Coconut Curry Shrimp
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: 1/2 pound extra-large shrimp, peeled and deveined; Salt and black pepper; 1/2 cup vegetable oil; 2 tablespoons curry powder; 1/2 diced onion; 2 cups coconut milk; 1/2 cup mixed diced bell pepper (green, red and yellow); 1 clove garlic, finely chopped; 1 tablespoon dry jerk seasoning; Cooked rice, for serving

Directions

Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Cool Runnings, Houston, Texas

Coconut Curry Shrimp

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