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INDIAN CURRIED SHRIMP
This spicy curry is wonderful spooned over basmati rice and paired with green
beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and
serve with a scoop of butter pecan ice cream.
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon curry powder
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until
soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute. Stir in
coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center,
about 3 minutes. Stir in cilantro. Season with salt and pepper.
Makes 2 servings; can be doubled.
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