Friday, September 16, 2011

Shrimp Curry

4 teaspoons olive oil, divided
1 pound peeled shrimp
1/4 teaspoon black pepper
1 cup chopped onion
1 1/2 tablespoons curry powder
3/4 tablespoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 cup hot water
1 cup frozen peas and carrots 

Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.

Reduce heat to medium; add remaining 2 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/4 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute. Serve over coconut rice.

Source: Adapted from Cooking Light, JULY 2011
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