 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Another recipe from my Sunset cookbook. This pineapple/coconut flavored stirfry shrimp curry is served over vermicelli noodles. Sounds simple, yet flavorful. Ingredients:
16 ounces vermicelli |
2/3 cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut) |
2 teaspoons cornstarch |
1 teaspoon vegetable oil |
1 large onion, thinly sliced |
1 garlic clove, minced |
1 tablespoon curry powder |
1 tablespoon ground coriander |
1/8 teaspoon ground cayenne pepper (i would prefer red pepper flakes) |
1 1/2 lbs large raw shrimp, shelled and deveined |
2 tablespoons fresh parsley, chopped |
lime wedge |
salt |
Directions:
1. In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions. Drain well, transfer to a warmed rimmed platter; and keep warm.
2. While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside. Heat oil in a wide non-stick frying pan or wok over medium-high heat. When oil is hot, add onion, garlic and 2 tablespoons water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander, and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes. Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes. Add parsley and mix gently but thoroughly. Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.
|
|