CORIANDER-CURRY SHRIMP

Coriander-Curry Shrimp image

Provided by Daily Inspiration S

Categories Seafood

Time 50m

Number Of Ingredients 13

16 oz vermicelli
2/3 c pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
2 tsp cornstarch
1 tsp vegetable oil
1 large onion, thinly sliced
1 garlic clove, minced
1 Tbsp curry powder
1 Tbsp ground coriander
1/8 tsp ground cayenne pepper (or red pepper flakes)
salt to taste
1 1/2 lb large raw shrimp, shelled and deveined
2 Tbsp fresh parsley (or cilantro) chopped
lime wedges for serving

Steps:

1. in a 6-8 qt. pan, cook vermicelli in about 4 qts. boiling water until al dente - 8 to 10 minutes; or cook according to package instructions. Drain well and tranfer to a rimmed platter; and keep warm. While pasta is cooking - stir together pineapple-coconut juice and cornstarch until blended; set aside.
2. Heat oil in a wide non-stick frying pan or work over medium high heat. When oil is hot, add onion, garlic and 2 tbsp. water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes.
3. Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opague in center; cut to test, cook 1-2 minutes more. Add parsley (or cilantro) and mix gently but thoroughly.
4. Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.