Curry Shrimp

Yield: 4 servings



Ingredients:
2 large onions, sliced
1 1/2 pounds shrimp
2 tablespoons olive oil
Salt and pepper to taste
2 ripe tomatoes, peeled, seeded and chopped
1 red or yellow bell pepper, chopped
1 tablespoon minced garlic
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground fenugreek seed
Ground red pepper to taste








Directions:


1.Place onions in a large, heavy saucepan or large, deep skillet. Cover and cook over med-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan.

2.Meanwhile, peel shrimp. Simmer the shells in just enough water to cover for 10 minutes. Strain and measure 1 cup stock (save rest for thinning it out later)

3.To the onions add olive oil salt and pepper. Increase heat to medium and cook, stirring occasionally, until theonions are deep brown and very tender, almost falling apart.

4.Add the shrimp stock along with all other ingredients except shrimp. Bring to a boil over mid-high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the tomatoes break up and the mixture is very sauce like. Taste and adjust seasonings.

5.Stir in the shrimp and cook until pink and firm. Garnish with cilantro and serve.