Ginger and Tomato Shrimp Curry

  • 3 tbsp. butter, divided
  • 1 lb. large shrimp, peeled and deveined
  • 1 yellow onion, diced
  • 1 jalapeno pepper, minced
  • 3 cloves garlic, minced
  • ½ tsp turmeric
  • ½ tsp chili powder
  • ½ tsp. salt
  • 1 tbsp. fresh ginger3 kaffir lime leaves (if you can’t find them just omit) one 14 oz. diced tomatoes
  • 1 tbsp. tomato paste
  • Zest and juice of one lime
  • ¼ chopped fresh cilantro

In a large skillet over medium-high heat melt 2 tbsp. butter.  Add shrimp and sear 1 minute on each side or until they are opaque and pink.  Set aside and discard all liquid from pan.

Return pan to stove and add remaining 1 tbsp. butter.  Once it is hot, add onion, jalapeno and garlic.  Sauté 3 minutes until onion is tender.  Ad spices (you can increase the amount to taste; these amounts are VERY mild) and simmer for 5 minutes.

Return shrimp to pan and heat through.  Stir in lime juice and zest and the cilantro.  Serve over rice.