Fiery shrimp curry

4 servings

Ingredients

QuantityIngredient
Karen Mintzias
2Lemon grass stalks, or: Lemon zest
2Shallots, minced
3Garlic cloves, minced
2teaspoonsFresh ginger, grated
2teaspoonsCoriander seeds
6Yellow or green chilies (minced)
½cupFresh kaffir lime leaves (minced), or:
1teaspoonLime zest
1teaspoonHoney
½cupUnsweetened coconut milk
1poundsShrimp, peeled
2teaspoonsCanola oil
½cupLime juice
¼cupMirin or white wine
½teaspoonSalt

Directions

PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard.

Coarsely chop lemon grass.

2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.

3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.

Per serving: 276 calories, 10⅗ g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber.

Source: Delicious! - April, 1993 Typed for you by Karen Mintzias