Curry Shrimp

• 1 lb. large shrimp
• 1 Tbsp. olive oil
• 4 shallots, minced
• 1 Tbsp. fresh ginger, minced
• 3 cloves garlic, minced
• 1 Tbsp. curry powder
• 1/2 tsp. ground turmeric
• 1 large onion, thinly sliced
• 1 c. canned coconut milk (part of a 15 oz. can)
• 1/4 tsp. cayenne pepper
• 6 fresh cilantro sprigs
• 3 c. hot cooked rice

1. Peel shrimp; devein and rinse.
2. In wok or large skillet over high heat, add olive oil.
3. When oil is hot, add shallots, ginger and garlic.
4. Stir-fry until shallots are limp, about 3 minutes. Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds.
5. Add onion and coconut milk; stir until onion is limp, about 5 minutes.
6. Season with cayenne.
7. Add shrimp; stir until pink and opaque in center, about 4 minutes.
8. Mound rice onto a large platter; top with shrimp mixture and cilantro.
9. (Can be served separately, if desired.)
10. Makes 4 servings.

shrimp, olive oil, shallots, fresh ginger, garlic, curry powder, ground turmeric, onion, coconut milk, cayenne pepper, cilantro, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082584 (may not work)