Coconut Shrimp Curry
|Unpeeled fresh shrimp||3 Pound (Fresh Ones)|
|Chopped onion||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Minced jalapeno||1⁄4 Cup (4 tbs)|
|Peeled minced ginger||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Curry powder||2 Tablespoon|
|Coconut milk||14 Ounce (1 Can)|
|Ground white pepper||1⁄4 Teaspoon|
|Cooked long grain rice||3 Cup (48 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
Peel and devein shrimp; set aside.
Saute onion in margarine in a large nonstick skillet over medium-high heat until tender.
Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes.
Add curry powder; saute 2 minutes.
Add coconut milk; bring to a boil.
Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently.
Stir in salt and white pepper.
Add shrimp; bring to a boil.
Reduce heat, and simmer 5 minutes or until shrimp turn pink.
Place rice on a serving platter; spoon shrimp mixture over rice.
Sprinkle with green onions and parsley.