Curried Shrimp with Sigona’s Jalapeño Olive Oil
Curried Shrimp with Sigona’s Jalapeño Olive Oil
Recipe courtesy of Veronica Foods.
Ingredients
Ingredients:
- 2 Tbsp Sigona’s jalapeño olive oil it is spicy, so you can cut it with regular olive oil, if needed
- 1 onion chopped
- Salt and pepper to taste
- 2 Tbsp tomato paste
- 1/2 to 1 Tbsp curry powder more or less to taste
- Fresh minced ginger to taste
- 1 tomato chopped
- 1/4 cup vegetable broth
- 1 can coconut milk
- About 2 Tbsp fresh lime juice
- 1 lb medium shrimp shelled and deveined
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion begins to soften. Add 2 tablespoons of tomato paste, curry powder and fresh ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
- Add 1 chopped tomato to skillet, cook, stirring, until it begins to release juices. Add 1/4 cup vegetable broth and simmer until tomatoes have slightly broken down, 3 to 5 minutes.
- Add one can of coconut milk and the lime juice to skillet; stir to combine and let it simmer until the sauce thickens. Add shrimp, salt and pepper; cook until shrimp are opaque.
- Serve hot over basmati rice, garnished with fresh herbs and a wedge of lime, if desired.
Tried this recipe?Let us know how it was!
