SHRIMP CURRY
	
2	lbs. shrimp, raw, shelled, peeled, and	deveined (tail on or off)
4	Tbls butter (½ stick)	
1	large yellow or white onion, finely chopped
3-5	Tbls SWEET CURRY POWDER, depending	on your taste
1	Tbls freshly-squeezed lemon juice	
1	14 oz. can whole tomatoes
1	14 oz. can coconut milk (unsweetened);	light works well
½ -1	tsp KOSHER FLAKE SALT to taste


Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is transparent, about 15 minutes. Add the SWEET CURRY POWDER and continue cooking on low heat for 15 minutes, stirring regularly, as curry forms a paste. Add the lemon juice and stir. Add the tomatoes, cutting them up once they are in the pan; add half the juice from the can and reserve the remainder. Continue cooking the tomatoes and
onion mixture for another 15 minutes on low heat. Add ¼ of the coconut milk and stir. Add enough coconut milk and the remaining tomato juice until you are satisfied with the consistency of the curry base (the shrimp will add additional liquid) and simmer this another 15 minutes on low heat.

When you are ready, bring the curry base to a boil and toss in the shrimp. Stir constantly to ensure the shrimp are cooked evenly for about 6-8 minutes.

Taste and add salt if desired. Serve over white or	brown rice.


For a spicier curry, add 1-2 TB. of HOT CURRY

SERVES: 6-8  						SOURCE: Penzys, 072709