Curry Coconut Shrimp

Ingredients:
1 lb Jumbo Shrimp- uncooked
1 tsp Olive Oil
1/2 cup Diced Onion
3/4cup Light Coconut Milk
1 clove Minced Garlic
1 tsp Ground Cumin
1 tsp Curry Powder
1 tsp Sugar
1TBSP Cornstarch
1TBSP Water
6oz of Couscous or Brown Rice, prepared
Lime slices or pineapple chunks (optional)

Directions:
1. Defrost and peel shrimp if necessary.
2. Heat oil in large non-stick pan over medium heat.
3. Saute onion until it begins to soften (around 3 min), add garlic and cook for 1 more minute, then add cumin, and curry powder.
4. Cook for another minute or two and then stir in coconut milk and sugar.
5. Bring to a boil, then reduce head and simmer, uncovered, for 2 minutes.
6. Add shrimp and raise heat to med-high. Stirring frequently, saute until shrimp are cooked through (around 4-5 min).
7. If sauce is not as think as you would like it, mix cornstarch and water in a small dish and stir into the shrimp mixture, cooking for another minute or so.
8. Serve over couscous or rice, with lime slices or pieces of pineapple, if desired.

Serves: 3-4

Submitted by: Tara Morrissey

Personal Note: To add more coconut flavor you can lightly brown some shredded coconut in a pan and sprinkle it on top at the very end. If you'd like to make it spicy, use hot curry powder and add 1/2 tsp red pepper flakes when curry is added.