Coconut Curry Shrimp
Cook time: 15 minutes
2-3 tbs olive oil
1 small onion
1/2 tsp salt (more to taste)
2 tsp curry powder
1 can diced tomatoes
1 can tomato paste
1 cup coconut milk
3 cups spinach leaves
1 small bag of peeled (frozen) shrimp
Cook one small onion with a little olive oil and salt until translucent.
Add 2 tsp of curry powder and mix well.
Add 1 can diced tomatoes, 1 can tomato paste, and 1 cup of coconut milk.
Heat until all ingredients are blended well.
Add about 3 cups of spinach leaves and heat until wilted.
Add one small bag of shrimp and simmer about 10 min
Serve over a bed of rice. Salt to taste.
Simple and DELICIOUS!
[tweet "For #MeatlessFriday try Coconut Curry Shrimp: cooks in only 15 minutes"]
Copyright 2020 Tami Urcia
About the Author
Tami is a Western Michigander who spent early adulthood as a missionary in Mexico, studying theology and philosophy, then worked and traveled extensively before finishing her Bachelor’s Degree in Western Kentucky. She loves finding fun ways to keep her four boys occupied and quiet conversation with the hubby. Tami works at Diocesan, does Spanish/English translations and guest blogs. She runs her own blog at Together and Always.