Red Curry Shrimp

• 1 tablespoon red curry paste
• 1 13.5-ounce can unsweetened coconut milk
• 1 8-ounce bottle clam juice
• 1 1/4 pounds uncooked large shrimp, peeled, deveined
• 1/3 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges

1. Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute.
2. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves.
3. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.
4. Add shrimp to sauce.
5. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes.
6. Stir in cilantro.
7. Season to taste with salt and pepper.
8. Divide shrimp and sauce among 4 shallow bowls.
9. Garnish with lime wedges and serve.

red curry, unsweetened coconut milk, clam juice, shrimp, fresh cilantro, lime

Taken from www.epicurious.com/recipes/food/views/red-curry-shrimp-108616 (may not work)