Miss A Columnist

Ashley Piersonis the Food and Nutrition Editor for Miss A. She has a Bachelor of Science degree in nutrition from Michigan State University, and is following her passion for food after leaving the pharmaceutical industry where she worked as a sales representative for nearly a decade. Ashley loves locally grown food and has great fun coming up with new recipes using these local treasures as the foundation. She lives in Traverse City, MI, voted by Midwest Living magazine as a top 5 foodie town. Ashley lives with her husband, son and daughter near the shores of Lake Michigan. If you are looking for a particular recipe, or have a cooking question you would like answered on Miss A, please contact Ashley at ashley.pierson@askmissa.com. Follow her on Twitter @AshleyAnPierson.
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Shrimp Curry Recipe

BY
August 29th, 2012 Leave a comment

A fragrant, soothing coconut curry is a must know how recipe for every home cook, in my humble opinion. The great thing about curry is you are the one in control. You may wish for a more substantial curry or make a light broth type.

shrimp curry

(Photo Credit: Ashley Pierson)

I love the warming spices of this recipe that include some heat from the jalapenos, and a smooth finish with the coconut milk. This recipe which was adapted from Bon Appetit will delight all the senses.

Ingredients:

1 pound green beans, trimmed

2 stalks lemongrass

3/4 cup fresh cilantro, chopped

1/2 cup shallots, chopped

1 jalapeno pepper, finely chopped ( may use more for added kick)

1 1/2 T. curry powder

1/2 teaspoon fresh ginger, peeled and chopped

1/8 cup fresh basil, chopped

1/4 cup water

2 tablespoons canola oil

2 cups canned coconut milk

2 1/2 pounds uncooked medium shrimp, peeled and deveined

lime wedges for garnish

1. Cook green beans until crisp in a large pot of boiling water. About 5 minutes. Drain.
2. Cut about 2 inches from bottom of each lemongrass stalk, discard tops. Chop up bottom pieces.
3. Place lemongrass pieces, and next 7 ingredients in food processor. Blend until consistency of paste.
4. Heat oil in a skillet over medium heat. Add curry paste and coconut milk, stir together and reduce heat to a simmer.
5. Add shrimp. Cook until shrimp are opaque about 6 to 8 minutes. Add green beans and let simmer another 3 to 5 minutes, so green beans can heat through.
6. Season to taste with salt and pepper.
7. Serve over steamed rice. Garnish with lime wedges.

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