For Shrimp Marinade
¼ tsp salt
¼ tsp freshly ground black pepper
1/7 tsp cayenne pepper
2 tbsp lemon juice
1 lb extra-large shrimp, peeled and deveined
For the sauce
1 tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp minced fresh ginger
½ tsp freshly ground black pepper
1 tsp salt or to taste
½ tsp turmeric
2 tsp ground coriander
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) unsweetened coconut milk
fresh cilantro or parsley for garnish
cooked rice for serving
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.
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