Recipe by Dr. Jenny
This recipe is credited to Marie Saba from the Aug/Sept 2011 "Taste of Home" magazine, who makes this dish when she and her husband have a date night. DH and I made it last night and loved it. My curry powder tends to be on the hotter side, which gave it a nice kick. We served over jasmine rice.
Top Review by **Jubes**
Reviewed for ZWT9 - this is a delicious dish and super easy to prepare and cook too. I cut back a little on the dried chilli flakes, but otherwise made as written. Delicious :)
- 3⁄4 lb uncooked medium shrimp, peeled and deveined
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons lime juice, divided
- 1 shallot, chopped
- 1 teaspoon minced fresh gingerroot
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 10 cherry tomatoes, halved
- 1⁄2 cup sliced fresh mushrooms
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄2 cup light coconut milk
- 1 teaspoon curry powder
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons chopped salted cashews
- 2 tablespoons minced fresh cilantro
Directions See How It's Made
- Sprinkle shrimp with salt, pepper, and 1 Tb lime juice.
- In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 mins or until shrimp turns pink. Remove with a slotted spoon and set aside.
- Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes, and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 mins or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.