Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large shrimp (31-35/lb.) 1 lg Onion, thinly sliced
1 tb Salad oil . (1/2 lb.)
4 md Shallots, minced (about 1 c Canned cocoanut milk (part
. 1/4 lb.) . of a 15-oz. can)
1 tb Minced fresh ginger 1/8 ts (to 1/4) Cayenne
2 ea Garlic cloves, minced or 3 c Hot cooked rice
. pressed Fresh cilantro (coriander)
1 tb Curry powder . sprigs)
1/2 ts Ground turmeric

------------------------PER SERVING-----------------------------
489 x Calories (33% from fat) 57 g Carbohydrates
26 g Protein 153 mg Sodium
18 g Fat (12g saturated) 140 mg Cholesterol

Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. Add salad
oil; when oil is hot, add shallots, ginger, and garlic. Stir-fry
until shallots are limp, about 3 minutes.

Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds.

Add onion and coconut milk; stir until onion is limp, about 5 minutes.
Season to taste with cayenne. Add shrimp and stir until pink and
opaque in center (cut to test) about 3 minutes.

Mound rice onto a platter and top with shrimp mixture and cilantro.

From SUNSET magazine, 5/94.

data entry by iris grayson
Submitted By IRIS GRAYSON On 05-16-95

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