GOAN SHRIMP CURRY

Modified from Burlap and Barrel

Ingredients:

1 lb shrimp, peeled and deveined

Salt to season

2 - 3 T ghee or oil

1 large onion, thinly sliced 

1 red bell pepper, thinly sliced

1/4 t salt

5 garlic cloves, sliced

1 2" piece ginger, peeled and julienned

1/4 c Burlap & Barrel Goan masala spice blend

1 can (13.5 oz) coconut milk, shaken

1/2 c water

4 t sugar

1 qt shishito peppers

1/4 c cilantro, sliced

Juice of 1 lime

Methodology:

If the shrimp are frozen, defrost in a large bowl in cool water in the fridge, with 2 T salt.  If shrimp are thawed, season with 1 t salt and set aside.

Heat the ghee in a large dutch oven over medium heat.  Add the onion and pepper, season with salt, and cook until the onion is translucent and softened.

Add garlic and ginger, and cook for another 2 minutes.

Add the spice blend, as well as more ghee if necessary.  Cook for 40 seconds, stirring constantly.

Deglaze with coconut milk and water.  Add sugar, knorr powder and shishito peppers, and cover.  Cook 7 minutes.

Taste for seasoning.  Add shrimp and cook 2 minutes.  Add cilantro and lime, and serve with rice and naan.