Shrimp Coconut Curry

Ingredients

Brine Solution

1/4 cup kosher salt

2 T brown sugar

1 T soy sauce

4 cups water

1 cup ice cubes

Curry

1 1/2 pound large shrimp shells removed, deveined, brined, and dried.

1 T  Irish butter

2 T Kirkland extra virgin olive oil

2 gloves garlic minced

1 container Maya Kaimal Coconut Curry Simmer Sauce*

1 red pepper chopped

1 serrano chili seeded and diced

2 T olive oil

1 medium sweet potato chunked

1/2 cup of water

3 T cilantro chopped

Lime wedges

Optional

Naan bread

Directions

Brining Step

Add salt,sugar, and soy sauce to water and mix until salt and sugar dissolved.  Add shrimp and ice cubes to brine. Brine 15-20 minutes. Remove shrimp, shell, devein, and dry.

Curry

Add butter and olive oil to large skillet over medium high heat and add garlic. Cook a couple of minutes until fragrant then add shrimp. Cook a few minutes and turn over and finish cooking on other side until light pink and opaque. Remove to plate and set aside. Add olive oil to small Dutch oven. Add Serrano chili. sweet potato, and red pepper. Bring to simmer and then pace in oven for about 15 minutes until sweet poatoes are sl dente. Add shrimp with juices and simmer a few minutes until shrimp is heated. If sauce becomes to thick add water and mix.  Serve over Jasmine rice or quinoa with cilantro and lime wedges.

Simmer sauces and naan bread can be found at Costco and local grocery stores.