Red Curry Shrimp

This is very easy and very fast, and if you keep a bag of frozen shrimp on hand, it's an even better recipe for a quick dinner.

Serves 4

1 tablespoon red curry paste (available in the Asian section of most stores)
1 13.5-oz. can unsweetened coconut milk
1 8-oz. bottle clam juice
1 1/4 pounds uncooked large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice

Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to a boil, whisking until paste dissolves (don't be put off by the appearance. It looks much better after it is blended). Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp and cook until they turn pink and are just opaque, turning occasionally, about 4 minutes. Do not overcook. Stir in cilantro and season with salt and pepper. Divide shrimp and sauce over bowls of rice and garnish with lime wedges.

From Bon App├ętit, October 2003

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