Ruth Reichl Shrimp Curry

• 1 onion, chopped
• 2 garlic cloves, smashed
• 1/4 cup butter
• 4 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 tablespoon flour
• 1/2 cup heavy cream
• 1 cup coconut milk, stirred well
• 2 cups chicken broth
• 2 teaspoons freshly grated lime zest
• 2 lbs large shrimp, peel and deveined
• 2 tablespoons fresh lime juice
• salt and pepper
• Accompaniment
• cooked rice and mango chutney
• Garnish
• raisins, salted roasted peanuts, chopped candied ginger

1. Cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stire in the lime juice, and add salt and pepper to taste.
2. Ladle the curried shrimp over rice and top with garnishes as desired. Serve the mango chutney on the side.

onion, garlic, butter, curry powder, ground ginger, ground cardamom, cinnamon, turmeric, red chili powder, flour, heavy cream, coconut milk, chicken broth, lime zest, shrimp, lime juice, salt, accompaniment, rice, raisins

Taken from www.food.com/recipe/ruth-reichl-shrimp-curry-382769 (may not work)