Cooking with Rino #24

Shrimp Curry
Serves 4

1 pound shrimp, peeled

2-4 tablespoons vegetable oil

4 tablespoons onion, chopped 

2 tablespoons garlic, chopped

1 tablespoons ginger, chopped 

2 tablespoons curry powder 

1 tablespoons cumin powder

1 ½ tablespoons tumeric powder 

1 tablespoons paprika powder 

1 tablespoons indian green chili (2 pieces, sliced)

12 ounces tomatoes, chopped

salt to taste

cayenne powder to taste

coconut milk or whole milk for desired sauce thickness

chopped cilantro for garnish

Directions 

1. Add oil to large skillet. Cook onions over medium heat until translucent, about 5 minutes.
2. Add chopped garlic, ginger, spices, and chili to the onions and stir over low heat.
3. Pour tomatoes into skillet and cook down until only tomato skins are left (approx. 10 mins).
4. Add peeled shrimp and cook until done (medium 3-4 minutes, large 5-7 minutes, jumbo 7-8 minutes).
5. Add coconut milk or whole milk for desired sauce thickness simmer for 2 minutes, garnish and serve. 

“Enjoy and email me your favorites.”

Pellegrino.caruso@mountainhome.af.mil

Ingredients