Coconut Shrimp Curry

• 3 pounds unpeeled medium-size fresh shrimp
• 1 cup chopped onion
• 1/4 cup margarine, melted
• 1/4 cup minced jalapeno pepper
• 2 tablespoons peeled, minced gingerroot
• 1 teaspoon minced garlic
• 2 tablespoons curry powder
• 1 (14-ounce) can coconut milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 cups cooked long-grain rice
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh parsley

1. Peel and devein shrimp; set aside.
2. Saute onion in margarine in a large nonstick skillet over medium-high heat until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add coconut milk; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently. Stir in salt and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.
3. Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.

shrimp, onion, margarine, jalapeno pepper, gingerroot, garlic, curry powder, coconut milk, salt, ground white pepper, rice, green onions, parsley

Taken from www.myrecipes.com/recipe/coconut-shrimp-curry-0 (may not work)