Curried Coconut Shrimp

This is our current favorite dinner. We made it on Christmas Eve and might make it again on New Year's Eve too! By the way, this New Year's Eve is a Blue Moon, so maybe we should name this one Twice in a Blue Moon Shrimp! We serve ours over rice in a flat bowl - yum! Makes four very hardy servings plus leftovers if you're lucky. 

Ingredients: 

2 lbs. shrimp, peeled 

1 can coconut milk 

1 1/2 heaping tsp Muchi Curry - we like ours hot! 1/4 cup soy sauce 

1/4 cup brown sugar 

1-2 Tbsp freshly grated ginger 

1 tsp fish sauce 

4-7 cloves garlic, sliced (you know how much you love!) 

2 medium onions, slivered 

Salt and Pepper to taste 

Cilantro, optional 

Green onions, for garnish 

 Cooked rice ~ A cup per person 

 Sautee onions and garlic in olive oil. Now is a good time to start your rice. Add curry powder and stir to let the flavors bloom. Then add coconut milk, fish sauce, brown sugar, soy sauce, ginger and let simmer for 20 minutes. Add shrimp and poach until shrimp turns pink and solid - Do Not Overcook! Adjust flavors to your liking and serve immediately over rice with a sprinkle of green onions and cilantro if using.