GLUTEN FREE  DAIRY FREE

BOMBAY SHRIMP CURRY WITH COCONUT RICE


This recipe is not necessarily Paleo because of the rice but I don't think it would be as good without it. But if you prefer to omit the rice feel free to mix it up and exchange it for something else. This recipe makes a small amount of rice and a generous amount of curry. Recipe serves 4.


2 Tablespoons coconut oil
1 lb. peeled and deveined shrimp
3/4 teaspoon sea salt, divided
1/4 teaspoon black pepper
1 medium onion finely chopped
1 1/2 Tablespoons curry powder
1 Tablespoons mustard seeds
1/2 teaspoons ground cinnamon
1/8 teaspoon ground red pepper, less if you prefer more mild food
1 1/3 Cups hot water
1 cup frozen peas and carrots
1 Cup coconut milk
1 Cup uncooked rice
1 Tablespoon chopped fresh cilantro

1. Heat a large pot over medium-high heat. Add coconut oil swirl to coat. Sprinkle shrimp with 1/8 teaspoon of sea salt and black pepper. Add shrimp to pan, cook 2 minutes on each side or until done. Remove from pan.

2. Reduce heat to medium, add onion cook 2 minutes stirring constantly. Add 1/2 teaspoon sea salt, curry powder, mustard seed, cinnamon, and red pepper, cook 1 minute stirring constantly. Add hot water and peas and carrots, bring to a boil. Cover and reduce heat to medium low, simmer 4 minutes. Return shrimp to pan and cook 1 minute.

3. While curry cooks, bring milk to a boil in saucepan. Stir in remaining 1/8 teaspoon sea salt and rice. Cover boil 1 minute and then remove from heat. Let stand 5 minutes or until liquid is absorbed.

Enjoy!