Aunt Aileen’s Curried Shrimp

Spiced Sauce:
2 tablespoons vegetable oil
2 cups chopped onions
4 garlic cloves, minced
l l/2 teaspoons curry powder
l l/2 teaspoons coriander
l teaspoon turmeric
l/2 teaspoon cayenne pepper
l (28 oz) can diced tomatoes
l cup plain whole milk yogurt
Salt and pepper to taste

Shrimp:
2 tablespoons vegetable oil
2 pounds large shrimp, peel and deveined
l (l3 oz) can unsweetened coconut milk
l/2 cup chopped fresh cilantro
l/4 cup chopped green onion tops
l l/2 tablespoons fresh lemon juice
Salt and pepper to taste

For the sauce: Heat the oil in a large nonstick skillet over medium heat.
Saute the onions in the hot oil until golden brown. Stir in the garlic, curry powder, coriander, turmeric and cayenne pepper.Process the tomatoes and yogurt in a food processor or blender until almost smooth. Add the onion mixture and process until almost smooth. Season with salt and pepper. This may be prepared up to one day in advance, stored covered in the refrigerator.

For the shrimp: Heat oil in a large heavy skillet over medium high heat. Add the shrimp and saute for 2 minutes or until pink on both sides. Stir in the coconut milk, cilantro, green onion tops, lemon juice. Simmer for 3 minutes, stirring to blend well.
Add shrimp mixture to spiced sauce and serve over steamed rice.

~Aileen Clyde