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If you want a recipe that your family and guests will repeatedly ask for seconds, this is it. I first saw this recipe in Taste of Home (submitted by Marie Saba) and I made a few minor modifications. This has become my husband’s favorite meal. It is easy to make and delicious!
Cook rice according to package instructions. Then set aside.
Season shrimp with salt, pepper and juice from 1/2 of the lime.
In a large skillet over medium heat, saute the onions, ginger root and garlic in olive oil until onions are soft. Add shrimp and cook for an additional 2 – 3 minutes until shrimp are heated through. Remove from skillet and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and juice from the other 1/2 of the lime to the skillet. Bring to a boil. Reduce heat, simmer uncovered for 8 – 10 minutes or until mushrooms are tender and sauce is slightly reduced. Stir occassionally.
Add shrimp, and heat through.
Serve shrimp and sauce over brown rice. Garnish with cashews and cilantro.
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