It’s a cool, rainy Monday morning in my part of the world – I love it.  Here in Texas we wait {and wait and wait} for the first little cool fronts of fall to start moving in.  {Because we’d really love to enjoy some hot chocolate with all the wonderful pumpkin recipes we’ve been making! ;)}

With the rain and cooler weather, it’s a great night to add a little heat to the dinner menu.   Mmmm,  Coconut Curry Shrimp will spice things up!  I love shrimp, and I love that this recipe is simple to make and goes together in about 20 minutes.  The flavors are not too strong (you can dial up the Sriracha if you want more heat) and I highly recommend you serve it  on Coconut Cilantro Rice .

Coconut Curry Shrimp

Ingredients:

1 pound shrimp, peeled and deveined
3 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, diced
1 cup green bell pepper, deseeded, diced
2 tomatoes, deseeded, diced
1/4 teaspoon cardamom
1 tablespoon curry powder
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce, (Sriracha)
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, chopped
green onion for garnish, optional

Directions:

In a large cast-iron pan or frying pan over medium-high heat, heat 2 tablespoons coconut oil.  Add the shrimp and sauté until pink and cooked.  Remove shrimp.  Add remaining coconut oil, garlic, ginger, onion, and bell peppers to the pan. Cook until tender, about 3-4 minutes. Add tomatoes, cardamom, curry powder, black pepper and hot sauce, cook for another minute or two.  Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.  Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes.  Serve with Coconut Cilantro Rice.

recipe adapted from Steamy Kitchen

Congratulations to the winner of our McCormick Spice Giveaway!

The Winner is No. 8 Dina (be sure to check you email) who said “I love everything McCormick; but I haven’t tried the various slow cooker packets.”