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Shrimp Curry














Shrimp Curry (from the Penzey's magazine)

2 lbs raw peeled shrimp
1/2 stick butter
1 lg onion, chopped
3-5 T sweet curry powder1 T freshly squeezed lemon juice
1 14 oz can whole tomatoes
1 14 oz. can coconut milk (light is fine)
1/2-1 t Kosher salt

Melt butter in a large, deep saute pan. Add onion. Cook on low until onion is transparent-about 15 minutes. Add curry powder and cook on low for 15 mins, strring regularly as curry forms a paste. Add lemon juice and stir. Add tomatoes, cutting them up once they are in the pan, add 1/2 the juice from can and reserve the remainder. Continue cooking on low heat for 15 min. Add 1/4 of the coconut milk and stir. Keep adding coconut milk and tomato juice until you are satisfied with the consistency of the curry base (the shrimp will add additional liquid) and simmer this for another 15 mins. Bring the curry base to a boil and toss in the shrimp. Stir and cook for 6-8 mins. Taste and add salt if needed. Serve over Okra Rice as pictured below or regualr rice.
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