Prep 15 mins
Cook 10 mins
Courtesy of Shawn Sidey and Celebrity Kitchens. During the demo, Shawn forgot the coconut milk - didn't even miss it. THIS is FABULOUS (and fabulously EASY). Perfect appetizer, light lunch, or light dinner (if portions are increased). Best served at room temp. Can add a dash of cayenne if you like the heat (and you know *I* do ;)
- cooking spray
- 1 small red onion, chopped
- 1 tablespoon fresh ginger, peeled,minced
- 1 tablespoon curry powder
- 1 lb cooked shrimp, peeled,deveined
- 2 tablespoons fresh cilantro, chopped
- fresh cracked black pepper (for seasoning)
- salad greens (exotic or spring mix preferable)
- 1 red bell pepper, diced finely,for garnish (optional)
- heat a sprayed large skillet over medium-high heat.
- add onion, saute until soft (4 minutes).
- add ginger and curry; saute 1 minute.
- add shrimp; stir to incorporate.
- kill the heat and remove from heat source.
- stir in cilantro and season with black pepper.
- Arrange salad greens on salad plates.
- divide shrimp mixture between 5.
- sprinkle bell pepper around for garnish.
- Savor the flavor.
The shrimp was very tasty. There really wasn't a sauce to go with these shrimp (it was dry) and my family asked me where the dressing was for the salad greens.I think it is a good curried shrimp dish but if I make it again as a salad I will add a litle coconut milk to make it a little saucier to flavor the salad greens.