Curried Shrimp with Coconut Milk is a family favorite and so easy to make for such an impressive dish. What makes this dish so unique is Chayote (christophine) Squash which has its roots in Mexico. You can find these in the tropical fruit and vegetable section at the grocer. The colors of the vegetable and the smell of the curry make this dish the ultimate sensory experience. This recipe is from the Food Network www.foodnetwork.com. Enjoy!
- 2 tbsp. butter
- 1 1/2 lbs. large raw shrimp (I used extra-large tiger prawn)
- 1 yellow onion, chopped
- 1 tsp. salt
- tsp. pepper
- tbsp. madras curry powder
- 2 cloves garlic, minced or puree
- 3 inch piece of ginger, grated 2 tablespoon
- 1 red pepper, cut into Julienne
- 1 chayote squash, diced
- 1-13 oz. coconut milk. (I use the light version)
- 1 bunch scallions, cut into 1 inch lengths
- 1.2 bunch cilantro, leaves only
- Juice of 1/2 lime, freshly squeezed
- Heat large skillet over medium heat,then add 1 tbsp. butter
- When foam subsides, add shrimp and cook until just pink. Remove from pan and reserve.
- Add remaining 1 tablespoon of butter. When it melts, add the onions until softened. Sprinkle 1 tsp. salt, 1/2 tsp. pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently about 5 minutes until softened and translucent.
- Add red pepper and chayote and cook 5 minutes.
- Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavor together.
- Add Shrimp back to the skillet along with the scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk for a soupier consistency.
- Serve over rice. I prefer Jasmine.