Coconut Curry Shrimp

[Spud.ca]

Shrimp Marinade

• 1/4 tsp salt & pepper
• 1/4 tsp cayenne
• 2 Tbsp lemon juice
• 1 lb extra-large peeled and deveined shrimp

Sauce

• 1 Tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp minced ginger
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 tsp tumeric
• 2 tsp ground coriander
• 1 tsp curry powder
• 1 14.5 oz can of diced tomatoes (undrained)
• 1 can 5.5 oz unsweetened cocount milk
• fresh cilantro
• cooked rices for serving

Directions

1. Mix shrimp in marinade, cover and refrigerate for 15 minutes.
2. While ^^ is marinating, heat oil in a medium size pot.
3. Add onion and cook for 2 - 3 minutes.
4. Stir in the garlic, ginger, s & p, coriander, turmeric and curry powder.
5. Continue to cook until onion is translucent (another 2 mins)
6. Add the tomatoes, stir and cook for a minute.
7. Add the coconut milk and bring to a boil for 5 minutes.
8. Add the shrimp and all accumulated juices and cook for another 5 minutes until the shrimp is cooked through.
9. Serve over hot rice and garnish with cilantro or parsley.