I recently tried this new favorite recipe. The original recipe calls for sweet curry powder. I used Vindaloo. It was fabulous and something I will be making again soon. If you are not familiar with Vindaloo, it is a type of curry that originated in India and it is very hot, but very good. The coconut milk and the rice help to tame down the fire in this recipe. If you do not like hot foods, try the original version that calls for sweet curry.
- 1 pound raw shrimp, shelled and peeled
- 4 Tablespoons butter or olive oil
- 1 large onion, chopped
- 2 Tablespoons Vindaloo or 3-4 Tablespoons sweet curry powder
- 1 Tablespoon lemon juice
- 1 14.5 ounce can chopped tomatoes
- 1 14 ounce can coconut milk, (may not need all)
- Salt, to taste
- 3 to 4 cups cooked rice
Melt the butter or heat olive oil in a deep saute pan (wok works good). Add onion and cook on low heat until onion is transparent. Add the curry or Vindaloo and continue to cook over low heat for about 15 minutes, stirring to form a paste. Add the lemon juice. Add the tomatoes and cook over low heat for another 15 minutes. Start adding the coconut milk until the sauce is the consistency that you want. Simmer for another 15 minutes. Bring to a boil and add shrimp. Cook just until shrimp is done. Add salt if desired. Serve over rice.