Shrimp Curry

Shrimp Curry served around the picnic table on our ocean-front porch. 

It all started back in June with a group message suggesting, "We need a vacation together at the coast." Before long, texts were flying back and forth between the seven of us, most who have been friends for over 30 years. We juggled calendars, compared dates, wrangled schedules and finally nailed down our dream with a deposit to secure a little cottage on North Carolina's beautiful Topsail Island.


Almost four months later, we came from North Carolina, Ohio and Nashville to gather for four glorious days filled with ocean, sun and sand. We cooked together, went for walks along the coast, stayed up late and talked pretty much non-stop, as friends love to do. We laughed. We cried. We discussed remedies for menopause and adrenal depletion. We exchanged ideas on how to please and serve our husbands. We dug deep into our hearts to share dreams and give encouragement. We tossed time frames out the window and sat in a circle of chairs on the beach for hours as the tide came in and the sun set.

In the end, we left with teary hugs and firm resolve to make this a yearly event. After all, friendships like ours deserve to be celebrated. And so does this amazing shrimp curry.  (Recipe below.)

"Answer to Prayer" beach cottage on North Topsail Island.

Conversations along the coast.

Coffee as the sun came up.

Afternoon refreshment.

Our circle of chairs where we sat and talked until the sun set.

Here we are!

We promised to dream larger, deepen our commitment to great marriages,
and strengthen our faith in God and each other.

Shrimp Curry 

Shrimp Curry
(Recipe is by friend, Asha Shivakumar with slight tweaks by me)

Serves 4

Ingredients

• 20-30 Shrimp (medium sized, peeled and deveined)
• 1 red onion
• 3″ fresh ginger (skinned & coarsly chopped)
• 3- 4 cloves garlic, peeled
• 16 oz. vine-ripened tomatoes, chopped or grape tomatoes, halved
• 1/2 teaspoon Garam Masala 
• 1 cup dry white wine 
• 1/2 teaspoon Kashmiri chili powder
• 1 teaspoon Turmeric
• 1 - 15oz. can Coconut Milk
• Cilantro 
• 2-3 Limes (for garnish)

• Basmati Rice

Start the rice according to package directions. (I use 1 cup of rice to 1 1/4 cups of water, bring it to a boil, reduce heat and simmer for 15 minutes, covered).

Preparation

In a small Cuisinart, finely chop the red onion.  Heat 3 - 4 tablespoons sunflower seed oil in a large pan and add red onion. Saute the onions for about 15 minutes, stirring frequently, until tender. 

Add ginger and garlic cloves to Cuisinart and pulse until finely chopped - almost a paste. Add quickly to onions in the pan and stir. When the sharp smell of garlic-ginger ends, stir in the tomatoes, spices and a pinch of kosher salt.  Add white wine and stir to mix well. Cover and simmer on low for about 20 minutes until tomatoes start to fall apart and become tender.

Rinse shrimp and pat dry while curry is simmering. When tomatoes are tender, add shrimp into Curry mixture. Cover again, increase heat slightly and let them cook for about 2 - 3 minutes. (They will curl up and turn pink-ish when done.)

Once shrimp have cooked, stir in 1 cup of Coconut Milk and a handful of chopped cilantro.  Simmer for a few more minutes.

Stir the rest of the coconut milk into the Basmati Rice and season with salt and butter for flavor.

Serve in wide, shallow bowls spooned over rice. Garnish with chopped cilantro and a quartered lime.