Shrimp Curry

Shrimp is one of the easiest ingredients to cook with, especially for a working girl. If I don't remember to take some out of the freezer before heading for the office, it's only a few minutes under cold running water to thaw them out when I get home in the evening (which is standard operating procedure for me most of the time!) So having a repertoire of shrimp recipes at the ready has become imperative for me if I don't want to eat Cheerios every night for dinner. This particular dish is simple, extremely flavorful, and enough of a stand-out to serve to guests.

Shrimp Curry
Makes 4 servings

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1-1/2 teaspoons Madras curry powder
1 to 2 fresh serrano chiles, halved lengthwise
1 cup water
1 (14-ounces) can unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
1 pound large shrimp in shell (21 to 25 per pound)
chopped peanuts (optional)
chopped cilantro (optional)

Cooked rice (for serving)

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately over rice. Garnish with chopped peanuts and cilantro, if using.

Source: Gourmet, March 2005