Shrimp Coconut Curry

In honor of St.Patrick’s Day I’m posting an Indian recipe. That isn’t even really all that authentic. But, it does have cilantro on top, which is green, so I’m counting it as a celebratory dish.

This dish was unexpectedly delicious. I even got a request to add it to the regular rotation of go-to weeknight dinners. Plus, it can be made in under 30 minutes, which is key for those busy nights when I don’t really feel like cooking something complex.

Shrimp Coconut Curry over Pearl Couscous

3 tablespoons butter
1 1/4 pounds uncooked large shrimp, peeled
1 cup chopped onion
2 tablespoon curry powder
1/4 TSP cayenne pepper (or to taste)
3/4 cup coconut milk
3/4 cup bottled clam juice
3 tablespoons mango chutney

Cooked pearl couscous (or you can easily use rice)
Chopped cilantro

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder & cayenne pepper. Stir until onion is tender, about 1 minute longer. Add coconut milk, clam juice and chutney.

Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet.

Spoon couscous onto plates. Top with shrimp, sauce and cilantro.