Goan Shrimp Curry

My husband and I love Indian food! This is something we usually only eat out. However, living south of San Antonio the only Indian restaurants we have found are at least 35 miles from us. A 70 mile round trip for dinner, across downtown San Antonio, not happening. So when I found this recipe for Goan Shrimp Curry over at Ms. enPlace I had to give it a try. I kicked the spices up a bit and added turmeric. We LOVED it! Maybe too much, it makes four servings, we ate all four servings in one sitting! So much for our diet!

2 Tbsp olive oil
1 tsp red pepper
1 Tbsp paprika
1/2 tsp turmeric
1/2 tsp black pepper
1/2 Tbsp coriander
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp ground ginger or 1 tsp fresh ginger, chopped
2 green onions, cut into one inch pieces
1 13.5 oz can coconut milk, making sure to shake well before opening
12 oz med shrimp, peeled and deveined
1/2 tsp salt
2 tsp lemon juice
cooked rice or quinoa

In small bowl mix together red pepper, paprika, tumeric, black pepper, coriander, cumin, garlic and ginger if using ground ginger, if using fresh don't add it yet.

Set aside. In skillet heat oil. Add onion and ginger if using fresh. Stir fry for a few minutes. Remove from heat and add the spice. Stir and return to heat.

Add the coconut milk and bring to simmer, stirring to mix. Reduce heat to low.

Stir in the shrimp, salt and lemon juice. Continue cooking and stirring until shrimp is opaque.

Serve with rice and naan bread. Enjoy!