Chef Matt from Mott Community College joined us to cook up some quick shrimp curry. Check out the recipe:
INGREDIENTS - 2 tablespoons extra virgin olive oil- 1 red onion, sliced thin and quartered- 1 (8 oz.) can tomato sauce- 2 teaspoons grated fresh ginger- 4 cloves garlic, minced- 1 teaspoon cumin- 1 teaspoon coriander- 1/2 teaspoon turmeric- 1/2 teaspoon freshly ground black pepper- 10 oz. frozen shelled shrimp, defrosted- 1/4 cup fresh cilantro, chopped- 1 tablespoon lime juice
STEPS 1. Heat oil and saut onion at low temperature until golden.2. Add tomato sauce, ginger, garlic and spices.3. Bring to simmer.4. Add a little water if too thick.5. Add shrimp to sauce.6. Simmer 3 minutes or until shrimp is cooked through.7. Add a little lime juice just before serving and sprinkle with cilantro.