Okay, so I will preface this with the following: I took a probably already bastardized recipe and warped it even further, so this may not be the most authentic shrimp curry, but it’s my first go, so I can be forgiven just this once.
Ingredients
10 oz frozen prepared shrimp (you COULD get fresh shrimp, but if you think I’m coming home on Monday night to devein shrimp, there is something wrong with your brain)
2 tbsp butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger (again, you could buy fresh ginger root, but the stuff always goes moldy before I get a chance to use the whole thing)
Half of an onion, chopped
1 teaspoons coarse salt
2 cloves garlic, chopped
1-1/2 cups frozen spinach
1 teaspoons ground coriander
1/4 teaspoon turmeric,
1-1/2 teaspoon curry powder
1/2 can (15 ounces) crushed tomatoes,
1/2 can (15 ounce) coconut milk (if you buy light coconut milk for this recipe, you are hereby banned from SUPERFUNTIMES. Seriously, that is LAME)
1 cup chopped cilantro
The zest of one lemon and 1 tablespoon of the juice
Delicious rice
Saute the onion and garlic in the butter until soft, then add in the spices. Let it sizzle until it starts smelling tasty, then add in the tomatoes, coconut milk, shrimp, and spinach. Bring to a boil, then turn down to medium low and simmer, uncovered, for 20 minutes. Remove from heat and add in lemon zest, juice, and cilantro. Let stand for 5 minutes so the sauce isn’t too runny, and serve over rice.
Now, here’s a really important step. Get so excited about curry that you not only burn the bejeezus out of your tongue, but also forget to take a picture of your handiwork until after you’ve gotten comfy on the couch and shoveled in a few mouthfuls.
Delicious!
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