Recipe by Lennie
This is a versatile dish, as you can start out with fresh or frozen shrimp, cooked or raw. It can serve as an appetizer for 4, but I much prefer it as a dinner for 2. I have never made it with hot curry paste, so cannot say how that would taste.
Top Review by Bev
What a wonderful meal I had this evening! My husband was out of town so I made this all for myself and what a treat I had! I was unable to find curry paste so I substituted curry powder to coat the shrimp. I don't know how it could have been any better! I did add the pickled ginger and the flavors were absoutely delightful together! This would be wonderful served over rice and with a tossed salad. Thanks for a winner, Lennie!
- 1 lb medium-sized shrimp, peeled (see first line of directions)
- 4 teaspoons mild curry paste (use hot if you wish)
- 8 ripe plum tomatoes
- 3⁄4 cup whipping cream
- 1⁄2 cup chopped fresh coriander
- 3 tablespoons chopped pickled ginger (optional)
Directions See How It's Made
- If you're starting off with frozen shrimp, don't thaw them; place in a sieve and rinse under cold running water until the ice crystals are melted; pat shrimp dry with paper towels; you can also use frozen cooked shrimp in this recipe as well, the recipe indicates the 2 different cooking methods.
- No matter what kind of shrimp you start out with, cooked or raw, place peeled shrimp and curry paste in a bowl and, using your hands, rub shrimp with curry to evenly coat; it is important that you've dried the shrimp well so the curry paste sticks.
- Core tomatoes, slice in half, then squeeze out and discard juice and seeds.
- Coarsely chop tomatoes and set aside.
- If using raw shrimp: place a large non-stick skillet over medium-high heat and, when hot, add shrimp.
- Stir-fry just until shrimp are a bright coral colour (this will only take 3 to 4 minutes); if shrimp stick, add a wee amount of butter to pan.
- If using frozen or fresh precooked shrimp: stir-fry only for 2 minutes, just until shrimp are heated through.
- Remove shrimp from pan and set aside; cover with foil to keep warm.
- Add tomatoes to pan and pour in cream; bring to a boil.
- Boil vigorously over medium-high heat, uncovered and stirring often, until sauce is thick enough to coat the back of a spoon; this will take about 8 to 10 minutes.
- Return shrimp to pan and stir constantly until shrimp are warmed through, about one more minute.
- Stir in ginger, if using, and sprinkle coriander on shrimp.
- Serve immediately over steamed white rice.