Careme

Ingredients

• Kroger Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 1 package (12 oz) 6.99
• Spinach 1 bunch/package, use 3 packed cups 2.69
• Fresh Roma Tomato 1 lb, use 2 medium tomatoes 2.79
• Jumbo Yellow Onions 1 lb, use 1 small onion 1.49
• Garlic 1 bulb, use 3 cloves 1.50
• Ginger Root 1 piece, use 1 tablespoon grated 4.99
• Simple Truth Organic Fresh Lemons Bag or limes if preferred 1 bag, use 1/2 lemon 6.99
• Kroger Fat Free Beef Broth or chicken broth from pantry 32 oz, use 1/2 cup if needed 2.49
• Rice 1 cup uncooked
• Coconut milk 1 can (13.5 oz) from pantry
• Curry powder 1 1/2 tablespoons
• Turmeric 1/4 teaspoon
• Neutral oil 1 tablespoon
• Salt to taste
• Black pepper to taste

Instructions

1. Cook 1 cup uncooked rice according to package directions so it is ready when the curry finishes.
2. While the rice cooks, prep the curry ingredients. Pat dry the 12 ounce shrimp and season lightly with salt and pepper. Dice 1 small onion from the 1 pound yellow onions. Mince 3 garlic cloves from 1 bulb. Grate 1 tablespoon ginger. Dice 2 medium tomatoes from the 1 pound Roma tomatoes. Roughly chop 3 packed cups spinach.
3. Heat 1 tablespoon neutral oil in a medium saucepan or deep skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and grated ginger and stir for 30 seconds.
4. Add 1 1/2 tablespoons curry powder and 1/4 teaspoon turmeric. Stir for 15 seconds to bloom the spices. Add the diced tomatoes and a pinch of salt and cook for 4 to 5 minutes, stirring and crushing them slightly, until they break down into a saucy base.
5. Pour in 1 can coconut milk. If the sauce seems very thick, add up to 1/2 cup broth or water. Bring to a gentle simmer and cook for 4 minutes until slightly thickened.
6. Add the seasoned 12 ounce shrimp and simmer gently for 3 to 4 minutes, stirring once, until the shrimp turn pink and are just cooked through. Fold in the 3 packed cups spinach and cook 1 minute until wilted. Finish with a squeeze of 1/2 lemon and taste for salt.
7. Fluff the cooked rice and spoon it into wide bowls. Ladle the shrimp curry over and around the rice so the sauce pools attractively. Finish with a little black pepper and, if you have it, a sprinkle of chopped cilantro or green onion for extra color.
8. Serve hot. For wine, an off-dry Riesling or Sauvignon Blanc is a smart pairing.