Recipe

Red Curried Shrimp Recipe

	Rottman / All my dishes 8 months, 2 weeks ago No apologies... I like shrimp and I'm always on the lookout for new recipes and ways to fix them. This one comes from Rick Moonen's book, Fish without a Doubt - a wonderful collection of different ways to prepare seafood, tried and true. Prep:10m Cook:15m Servings:4	Rottman
	shrimp thai

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Fans

crabhappyc

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juels

Ingredients

1 14-oz can coconut milk

2 tsp red curry paste

4 tb vegetable oil

1 1/2 lb jumbo shrimp, shelled, with tails left on

coarse salt

1 onion, quartered and cut into very thin slices

1/2 red bell pepper, diced very finely

1/2 green bell pepper, diced very finely

3 garlic cloves, minced

1/3 cup sake

2 tb fish sauce

2 green onions, cut into thin slices

4 tsp chopped fresh mint

4 tsp chopped fresh cilantro

juice of 1 lime

Jasmine rice for serving

Directions

Pour the coconut milk into a small saucepan. Whisk in the curry pase and bring to a simmer over a medium heat. Remove and set aside.

Heat a large skillet over high heat. Add 2 tablespoons of oil and the shrimp. Season with salt and cook, stirring for 2 minutes. The shrimp should be barely cooked. Remove them using a slotted spoon.

Add the remaining 2 tablespoons of oil to the skillet, along with the onion and peppers, and saute for 1 minute. Add the garlic and saute for 30 seconds, or until it's fragrant. Pour in the sake and bring to a boil, stirring to deglaze the pan. Add the coconut milk and the fish sauce, bring to a simmer, and simmer for an additonal minute. Stir in the shrimp and bring to a boil, then turn off the heat and stir in the scallions, herbs and lime juice.

Serve spooned over rice.

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