Southern Shrimp Curry


This is a STELLAR dish, if I do say so myself! DELISH! It is so easy and will appear to those who are lucky enough to eat it that you spent hours slaving away in the kitchen! oozes love.
1 lb shrimp peeled and deveined
sprinkle shrimp with salt & pepper and the juice from 1/2 lemon; sit in fridge until ready to use
1/2 onion, chopped fine
1 T olive oil
1/2 to 1 cup salsa
1 can butter beans, corn & tomato mix (Margret Holmes makes a great succotash combo that I used)
2 t curry powder (I use 1 tsp Madras & 1 tsp Dean & Deluca)
1/4 c white wine (opt)
1/4 c chicken broth (or 1/2 c if you prefer not to use wine)
1/2 can lite coconut milk
Soften onions in olive oil; add salsa & bean mix, wine & broth cook on low while preparing rice or risotto to pair with. Add shrimp; cook until nice and pink, stir in coconut milk. Serve with rice or risotto. YUM!!
Toodles, Mama Bird


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