Serves 4


1 1/2 lb. large shrimp, deveined and peeled with the tails left on
1 tsp. curry powder
1 T. lemon juice
3 T. unsalted butter or peanut oil
2 tsp. minced garlic
1 small (3 ounce) red onion, peeled and minced
2 tsp. peri-peri paste (see recipe below) or 2 tsp. minced fresh, green chiles with seeds
2 medium-sized ripe tomatoes, minced or pureed with skin
1 tsp. lemon thyme, or 1/2 tsp. thyme plus 1/2 tsp. lemon zest
2 T. finely chopped parsley
2 tsp. paprika
1/2 C. chicken broth or water
Coarse salt to taste

In a bowl, toss the shrimp with curry powder and lemon juice and
set aside.

Heat 1 tablespoon of the butter in a large sauté pan over high heat
until hot. Add the garlic and the shrimp, toss and stir until they turn
pink and cut up, about 2 minutes. Remove the shrimp into a bowl.

Add the remaining butter to the pan along with the onions. Reduce
the heat to medium-high and cook, stirring, until the onions are soft
and begin to brown, about 4 minutes. Stir in the peri-peri paste,
tomatoes, lemon thyme, parsley, paprika and the broth. Cook until
the tomatoes are soft and the sauce has thickened, about 3 minutes.

Return the shrimp to the sauce and cook until the contents are
heated through. Check the seasoning and add salt to taste.

Serve over plain cooked rice.

4 tbsp (60 ml) lemon juice
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) cayenne powder + 1 tbsp (15 ml) paprika.
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
1 tsp (5 ml) garlic powder

Mix above ingredients into a paste.

B-man :wink: