All that being said, this could be a really good curry base for other main ingredients including chicken, lamb and/or vegetables.
Onions and butter with a blend of curry blends, little salt and some pepper.
Onions, curry, diced tomatoes, lemon juice, coconut milk. A great simmer sauce!
I was preparing to cook the shrimp and I was fascinated by the way the butter was melting in the pan.
Sauted shrimp. I seasoned the shrimp with another Penzey's spice blend-Balti Seasoning.
Stir the shrimp into the sauce and simmer for a minute or two. Serve with rice.
Coconut Curry Shrimp
adapted from Penzey's
For 2 large servings
1 lb shrimp, raw, peeled and deveined
1 TB Balti Seasoning
2 TB butter
1 small onion, finely diced
1 tsp, fresh grated ginger
2 garlic cloves, minced
2-3 TB Sweet Curry Powder
1 tsp Hot Curry Powder (optional)
1 tsp Garam Masala (optional)
1 TB fresh squeezed lemon juice
1 14 oz can, diced tomatoes, drained (reserve the juice)
1 14 oz can, coconut milk
salt/pepper to taste
1) Clean the shrimp and toss with the Balti Seasoning. Hold in the fridge until ready to cook.
2) In a large pan, saute onions over medium heat, in 2 TB of butter. When translucent, add the garlic & ginger. Cook until fragrant. Add curry powder(s) and Garam Masala. Saute for 5 minutes. Add the lemon juice, simmer for one minute. Add the tomatoes. Stir to incorporate, simmer for 5 minutes.
3) Add the coconut milk and bring to a low simmer. Taste and adjust seasoning.
4) Time to cook the shrimps. In a pan over medium high heat, quickly cook shrimp with oil or butter. Cook for up to 2 minutes per side. If the shrimp are not completely cooked through, it's ok, they will continue to cook in the simmer sauce.
5) Serve hot and over rice.