Curry Shrimp With Cocoa Tomato Sauce

• medium uncooked shrimp skin and veins removed (about 20)
• 2 tbs butter (divided)
• 1 tsp curry powder
• 1/4 tsp turmeric
• 1/2 tsp paprika
• 1 medium onion
• 1 tbs tomato paste
• 3/4 c. veggetable broth
• 2 medium tomatoes, diced
• 1/8 tsp cayenne pepper (or to taste)
• 1/2 tsp crushed red pepper
• 1/2 tsp cinnamon
• 1/4 c. vanilla soy milk
• 1 tbs unsweetened cocoa
• 1/4 cup frech cilantro
• texmati or basmati rice
• fresh lime juice

1. Melt 1 tbs butter in frying pan. In small bowl, mix curry, turmeric, and paprika. Season with salt and pepper. Gently place shrimp in single layer in frying pan until tender and cooked thoroughly, about 1 1/2 minutes per side. remove from frying pan. Melt remaining 1 tbs butter and add onions. Saute until onions are transluscent and begin to brown. mix tomato paste, broth, tomatoes and spices into pan. Cover and simmer for 20 minutes. In separate bowl, mix soy milk and cocoa until cocoa is fully disolved. Add soymilk mixture to pan and stir to blend. Mix in cooked shrimp and cilantro.
2. **Sauce can be refrigerated over night for falvors to meld, or it can be served immediatly**
3. Pour sauce over long grain rice, such as texmati. Squeeze fresh lime juice over dish and serve.

shrimp, butter, curry powder, turmeric, paprika, onion, tomato, veggetable broth, tomatoes, cayenne pepper, red pepper, cinnamon, vanilla soy milk, cocoa, frech cilantro, texmati, lime juice

Taken from www.epicurious.com/recipes/member/views/curry-shrimp-with-cocoa-tomato-sauce-1201426 (may not work)