Goan Shrimp Curry

• 2 tablespoons olive or canola oil
• 2 finely chopped medium shallots
• 1/4 teaspoon or more cayenne pepper, as preferred
• 2 teaspoons bright red paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground turmeric
• 1 1/4 cups coconut milk from a well-shaken can
• 1 pound large or medium shrimp, peeled and deveined (or 12 ounces peeled and deveined shrimp)
• 1/2 teaspoon salt
• 12 teaspoons lemon juice

1. Pour the oil into a frying pan or saute pan and set over medium heat.
2. When hot, put in the shallots.
3. Stir and fry until they turn light brown.
4. Take the pan off the heat and add the cayenne, paprika, black pepper, and turmeric.
5. Stir once or twice and put the pan back on the heat.
6. Add the coconut milk and bring to a simmer, stirring to mix.
7. Turn heat to low.
8. Put in the shrimp, salt, and lemon juice.
9. Stir and cook on low heat until the shrimp just turn opaque.

olive, shallots, cayenne pepper, bright red paprika, freshly ground black pepper, ground turmeric, coconut milk, shrimp, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/goan-shrimp-curry-373763 (may not work)