Fiery shrimp curry

Ingredients

Quantity		Ingredient
		Karen Mintzias
2		Lemon grass stalks, or: Lemon zest
2		Shallots, minced
3		Garlic cloves, minced
2	teaspoons	Fresh ginger, grated
2	teaspoons	Coriander seeds
6		Yellow or green chilies (minced)
½	cup	Fresh kaffir lime leaves (minced), or:
1	teaspoon	Lime zest
1	teaspoon	Honey
½	cup	Unsweetened coconut milk
1	pounds	Shrimp, peeled
2	teaspoons	Canola oil
½	cup	Lime juice
¼	cup	Mirin or white wine
½	teaspoon	Salt

Directions

PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard.

Coarsely chop lemon grass.

2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.

3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.

Per serving: 276 calories, 10⅗ g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber.

Source: Delicious! - April, 1993 Typed for you by Karen Mintzias

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