Curry Shrimp

• 1 lb. large shrimp in shell (21 to 25 per lb)
• 1-2 tbs. Spicely® Curry Powder
• 1 large onion, quartered
• 1 (2-inch-long) piece fresh ginger, peeled
• 1/4 cup vegetable oil or olive oil
• 1 to 2 fresh serrano chiles, halved lengthwise
• 1 cup water
• 1 (14-oz) can unsweetened coconut milk (not low fat)
• 1 tablespoon fresh lime juice
• Salt, to taste

Accompaniment: cooked basmati rice
Garnish: lime wedges

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (de-vein if desired). Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Makes 4 servings