Rum Shrimp Curry

I love Thai cuisine and created this one just from what I had in my fridge. It’s a little spicy, but not overwhelming. It has a very unique flavor and got raves from everyone!

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  lb shrimp, peeled and deveined (26-30 count)
• 3  tablespoons spiced rum
• 1⁄2 teaspoon  cajun seasoning (any kind will do)
• 2  tablespoons  oil
• 1  medium onion, chopped
• 2  tablespoons  oil
• 1⁄2 cup water
• 1  cup  canned crushed tomatoes
• 1⁄3 cup  Thai curry paste (I used "mild", available at supermarkets)
• 2  cups cooked jasmine rice, made with the proper amount of
• 2  cups  fish stock or 2  cups fish bouillon cubes, dissolved in water

Directions

1. Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
2. Add 2 tablespoons oil and let marinate for 15 minutes.
3. Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
4. Add curry paste and water, mixing well.
5. Remove shrimp from marinade and set aside.
6. Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
7. Add shrimp and cook gently for 3-4 minutes. Don’t overcook or shrimp will be tough and rubbery.
8. Serve over cooked Jasmine rice.