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| | Shrimp Vindaloo
2 pounds of large shrimp, cooked and shelled
2 tablespoons of ghee (or butter)
1 cup of onion, chopped
1 tablespoon of ginger, grated
2 tablespoons of coriander, ground
2 teaspoons of tumeric
3 tablespoons of wine vinegar
1 teaspoon of salt
1 can of coconut milk, unsweetened
1 packet of Sweet 'n Low
1/4 teaspoon of lemon extract
Heat ghee in large skillet and sauté onions for 2 minutes. Add ginger, coriander, and tumeric. Reduce the heat to medium and cook for 2 minutes. Add vinegar and salt; stir. Add shrimp, stir until well coated. Add coconut mild, sweetener, and lemon extract. Simmer for 10 minutes. Serves 6. |
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