Curried Shrimp

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
• Coarse salt
• 2 tablespoons tomato paste
• 2 teaspoons curry powder, preferably Madras
• 1/2 teaspoon ground ginger
• 4 plum tomatoes, quartered lengthwise and cut into large chunks
• 1 1/2 cups water
• 1 pound fresh or frozen (thawed) shrimp (36 to 40 count), peeled and deveined (see page 361)
• 1/4 cup sour cream or plain yogurt
• 1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
• Cooked rice, such as basmati or jasmine, for serving (optional)

1. Heat oil in a large skillet over medium.
2. Add onion, jalapeno, and 3/4 teaspoon salt.
3. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes.
4. Add tomato paste, curry powder, and ginger.
5. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
6. Add tomatoes to skillet.
7. Cook, stirring, until they begin to release their juices, about 1 minute.
8. Add the water; simmer until tomatoes break down slightly, 3 to 5 minutes.
9. Add shrimp; cook, stirring occasionally, until opaque throughout, 3 to 4 minutes.
10. Remove from heat.
11. Add sour cream and lime juice to skillet; stir to combine.
12. Serve immediately over rice, with lime wedges alongside, as desired.
13. Jalapenos get their heat from the seeds and ribs.
14. If you prefer food that is less spicy, halve chile lengthwise and scrape out seeds and ribs with a paring knife before chopping the flesh (otherwise, just chop the entire jalapeno).
15. Its a good idea to wear plastic gloves when working with them.

olive oil, onion, jalapeno chile, salt, tomato paste, curry powder, ground ginger, tomatoes, water, shrimp, sour cream, lime juice, rice

Taken from www.epicurious.com/recipes/food/views/curried-shrimp-388005 (may not work)