CURRY SHRIMP ENJOY DAN:

                                CURRY SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp, peeled and deveined

1 shallot, minced

1 garlic clove, minced

2 tablespoons sesame oil

1-tablespoon red curry paste

1 teaspoons garam marsala

1/4-teaspon EACH turmeric, and ground coriander

1 (15 Oz) can fire roasted diced tomatoes

3/4-cup clam juice

2 teaspoon fish sauce

2 jalapeno peppers, seeded and minced

1/4-cup fresh basil

DIRECTIONS:

1.   In a mortar, pound minced shallots and garlic to a paste.

2.   Heat the oil in a wok over medium-high heat when sizzling.

3.   Add red curry paste and sauté for 20 seconds until fragrant.

4.   Add garam marsala, turmeric, and coriander and stir.

5.    Toss in the shallots and garlic and sauté, stirring frequently for 2 minutes.

6.   Add the tomatoes and cook for 2 more minutes.

7.   Add the clam juice, fish sauce, bring to a boil and add shrimp.

8.   Cook until shrimp turn pink, and then toss in the minced jalapeno.

9.   Stir briefly and remove from heat.

10.                Top with fresh basil.

11.                Serve with jasmine rice.

ENJOY DAN:                            BON-APPETITE!!