insider scoop
1 tsp olive oil
1 small onion, chopped
1 tbs minced peeled fresh ginger
1 tsp each of mustard seeds and coriander
1/2 tsp each of cumin, turmeric
1 13 1/2-ounce can unsweetened coconut milk
12 uncooked large shrimp, peeled
2 tbs chopped fresh cilantro
2 serrano chilies (optional)
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add all spices and sauté 1 minute. Add chilies if you are using them and sauté 2 minutes. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper. Serve with a side of rice and your favorite vegetable side.
