Shrimp with Coconut-Curry Tomato Sauce

Name: Shrimp with Coconut-Curry Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 28 Italian peeled tomatoes, drained and chopped, juices reserved; 3 Tbsps peanut or canola oil; 59 milliliters very coarsely chopped cilantro; 2 Tbsps mild curry powder; 1 Tbsps minced fresh ginger; 1 garlic clove, very finely chopped; 1 jalapeño, seeded and minced; 1 medium onion, thinly sliced; 4 servings Salt and freshly ground pepper; 567 grams shelled and deveined large shrimp; 1 teaspoon sugar; 397 grams unsweetened coconut milk

Shrimp with Coconut-Curry Tomato Sauce might be a good recipe to expand your main course recipe box. One portion of this dish contains around 32g of protein, 36g of fat, and a total of 490 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. If you have ginger, canolan oil, mild curry powder, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering.

Ingredients you will need

Peanut Oil

Equipment you will use

Sauce Pan

Add the onion, garlic, jalapeo and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Add the curry powder and cook until fragrant.

Ingredients you will need

Curry Powder

Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.

Ingredients you will need

Salt And Pepper

Coconut Milk

Tomato

Sugar

In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes.

Ingredients you will need

Shrimp

Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.

Ingredients you will need

Curry Sauce

Cilantro

Coconut

Shrimp

Equipment you will use

Frying Pan

Serve With: Steamed white or brown rice and lime wedges.

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Lime Wedge

Brown Rice

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

Italian peeled tomatoes, drained and chopped, juices reserved 3Tbsps

peanut or canola oil 59milliliters

very coarsely chopped cilantro 2Tbsps

mild curry powder 1Tbsps

minced fresh ginger 1

garlic clove, very finely chopped 1

jalapeño, seeded and minced 1medium

onion, thinly sliced 4servings

Salt and freshly ground pepper 567grams

shelled and deveined large shrimp 1teaspoon

sugar 397grams

unsweetened coconut milk

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.