Coconut Curried Shrimp

When the summer weather turns stormy I have a tendancy to start daydreaming I live somewhere in the tropics. Unfortunately as it is relatively difficult to pretend that St. Laurent is, in fact, the ocean, my best efforts usually revolve around cuisine. If this Thai-inspired dish is doesn't leave you with visions of private beaches and palm frond canopies, it should at the very least distract you from the 90% humidity.


COCONUT CURRIED SHRIMP

1/2 pound shrimp (frozen or fresh--peeled and deveined)
Half a large onion
Half a large red pepper
2 cloves of garlic
1 tbsp minced ginger
1 tsp chili powder
1 tbsp curry powder
1/2 cup coconut milk
1/2 cup chunked pineapple
1/4 cup crushed peanuts
Soy Sauce
Lime
Coriander

Directions

Heat two tablespoons of oil in skillet. When the oil temperature is as hot as the outside air, add ginger, garlic, and onions. Sauté for approximately five minutes, add shrimp. Cook shrimp thoroughly--about five minutes or until plump and pink. Season with curry powder, chili powder, soy sauce, and lime. Throw in red pepper and cook until tender. Add pineapple and coconut milk last, heating through.

Serve over basmati rice and garnish with crushed peanuts and coriander. Salt, pepper, and lime to taste.