Ingredients

1 Tbsp. peeled fresh ginger root,
minced
2 shallots, minced
1 tsp. bottled jalapeno pepper, minced
1 clove garlic, minced
1 Tbsp. vegetable oil
1 tsp. salt
1 tsp. curry powder
1/8 tsp. turmeric
1/2 C. coconut milk
1 lb. lg. shrimp, cleaned, deveined
(leave tail)
1/2 C. water

Cooking Instructions

Mash together ginger root, shallots, garlic, jalapeno pepper with salt until it forms a coarse paste. In heavy skillet, heat oil – hot but not smoking. Cook paste 1 minute. Lower heat and add curry and turmeric, stirring. Cook 2 minutes. Add coconut milk and water. Cook 4 to 6 minutes or until liquid is reduced to 1/2 cup. Add shrimp in single layer. Turn once. Cook 3 or 4 minutes. Serve shrimp with scallion rice. Serves 3 or 4 people.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)