This dish is as fun to make as it is to eat. The deep, earthy tones of the curry and cumin are nicely balanced out by the natural sweetness of coconut milk and bright notes of fresh lime juice. Jasmine rice is the perfect base to soak it all up.
Peel and devein a dozen jumbo shrimp…about 1 pound. Leave the tails intact and set aside the shells. Cover and refrigerate both until ready to use.
Continue on with the prep. Finely chop a large clove of garlic and an equal size piece of fresh, peeled ginger. You will need about 1 tablespoon of each. We’re also going to slice a stalk of lemongrass lengthwise into thin strips.
Saute the lemongrass, garlic and ginger in 2-3 tablespoons of olive oil. Make sure you start with a chef’s pan or a sauce pan large enough to hold 12 jumbos. Add a couple of grinds of black pepper to round it out.
When the garlic becomes translucent (2-3 minutes), add 1½ cups or so of unsweetened coconut milk and the reserved shrimp shells. Also add about 1 tablespoon of curry powder, ½ tablespoon of cumin and a pinch of kosher salt.
Cover and simmer for 8-10 minutes letting all the ingredients come together. Then remove the cover and reduce to your desired consistency. Adjust the heat as needed to keep it at a simmer. Taste for salt.
When you are happy with the consistency, use a slotted or perforated spoon to strain out the shells and lemongrass. Then add the shrimp and the juice of 1 slice of lime. Adjust heat to medium and cover. Let it roll for about 5 minutes or until the shrimp have turned color.
Plate over jasmine rice…
…garnish with sliced scallion tops and lime wedges.