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Plan Z Phase: This is Z3.5 (ZReboot3.5) recipe. You can make this dish spicy hot or just leave it as is. If you skip the cayenne, it’s flavorful but I would not rate it spicy. Easy to make and you can serve it with rice. My trick to use less rice is to make an “island” of rice in the middle of your plate. Just a rim and put the curried shrimp in the middle. It looks like way more rice than you actually served this way. You get the experience of the rice without the carbs.

Servings: Serves 4.

Ingredients:

• 1 1/2 tsp of vinegar. I used red wine vinegar.
• 1 tsp of minced garlic (jar garlic will work)
• 2 Tbl of curry powder
• 1/4 tsp of dry mustard
• 1/8 tsp of ground ginger
• Ground black pepper to taste
• Dash of cinnamon
• Dash of cayenne
• 1 lb of fresh shrimp, peeled and de-veined. I suggest medium or large. I used medium and left the tails on for fun. Be sure to cut them off as you eat unless you like shrimp tails.
• 1 1/5 Tbl of butter
• 1/2 cup of diced onion
• 1/2 green bell pepper, diced
• 1/2 cup of canned coconut milk
• 1 Tbl of white flour
• Optionally garnish with cocktail peanuts for crunch

Instructions:

Mix the vinegar and all of the spices in a small bowl and stir well. Put the shrimp in a big baggie or bowl and toss with the spice mixture. Let marinate for two hours.

Melt butter in a medium saute pan. Add onion and green pepper. Saute until loosened but still slightly crisp then add the shrimp. If the shrimp are cooked, you only need to heat them. About three minutes. If they are raw, depending on the size of shrimp you used it might take 10 minutes to cook them. Stir regularly as they cook.

Combine the coconut milk and flour in a small bowl. Pour the mixture into the shrimp combination. Cook and stir about three minutes while it thickens.

Serve with the cooked rice and peanuts. This would be great without rice or peanuts and a veggie on the side.

Enjoy!

Cheers,