Red Hot Shrimp
Ingredients:
- 2 tablespoons Unsalted butter
- 1 medium Onion, diced
- 1 tablespoon Minced garlic
- 1 tablespoon Minced fresh ginger
- 3 tablespoons Madras curry powder
- 2 teaspoons Coarse salt
- 2 cups Canned coconut milk
- 2 cups Water
- 2 large Sweet potatoes, peeled and diced
- 1 Large Sweet corn, cut kernels from cob
- 1/2 teaspoon Freshly ground black pepper
- 1 1/2 Pounds Jumbo shrimp, peeled, cleaned, deveined
- 1 ripe Fresh Pineapple, diced
- 1/2 ripe Cantaloupe melon, scooped with a melon baller
- 3 tablespoons Minced green onion
- 3 tablespoons Chopped fresh cilantro
To Prepare the Curry:
In a large heavy saucepan, melt butter over medium heat and sauté the onions and garlic until aromatic, about 3 minutes. Stir in the ginger, curry powder, salt, coconut milk and water. Add the sweet potato, and corn-simmer, uncovered, for 15 minutes.