Ginger-Coconut Curry Shrimp

Last Friday, I was in the mood for curry and coconut with some heat and I also wanted shrimp! So here's what I came up with, and it was delicious! The Hub and I had seconds, not something we do often, as we both try to not over-indulge, but we just couldn't resist!

Serves 4

Shrimp stock:
Using all the shrimp peels, plus  1 small onion roughly chopped, skin and all, 4 cups of water. Cook in a mini slow cooker on low for 8 hours or stove top bring to a boil for one minute, simmer for an hour or longer. Using the onion's skin adds flavor and a rich color to the stock. Freeze any leftover stock for use in future recipes!

Mix 1 cup shrimp stock + 1 cup coconut milk + 3 tablespoons unsweetened finely shredded coconut and 2 teaspoons honey together. Set aside 1/4 cup, and when cooled add 2 generous teaspoons of cornstarch, stir to incorporate.

Marinade for shrimp
2 generous teaspoon of curry
4oz greek yogurt
3 cloves garlic minced
1" piece of ginger root, finely minced
1/2 teaspoon salt
Marinate overnight or a minimum 4 hour

Ingredients
1.5 # large shrimp, peeled and deveined.
1" piece of ginger root peeled and minced.
5 cloves garlic minced
Scotch bonnet pepper to taste
1/4 cup shrimp stock with 3-5 drops of fish sauce. Omit the fish sauce if you don't have it.
1/2 teaspoon salt
3oz plain greek yogurt
5-6 scallions sliced diagonally about 1" long.

Heat 1 tablespoon canola oil in a large stainless steel skillet over medium-low heat. Add the ginger, garlic and scotch bonnet. Stir continuously for 2 minutes. Remove from pan set aside.
If needed add 1/2 teaspoon canola. Increase heat to medium. Working in batches cook shrimp on each side, till just pink and turning only once. Remove to a large glass bowl, set aside. Deglaze the pan by adding the reserved 1/4 cup shrimp stock. Scrap off bits from bottom of pan. 
Stir back in the ginger-garlic-pepper mixture, salt and pour all but 1/4 cup of the stock, coconut milk & honey mixture. Cook over medium low heat for 3-5 minutes, do not allow to boil, keep at a simmer. Add the stock-cornstarch mixture to simmering sauce. Allow to cook until thickened. Through a fine mesh strainer pour sauce over the shrimp in the bowl. Add shrimp and sauce back into the pan and allow to heat up and simmer for 2-3 minutes. Turn off heat, add yogurt and scallions, mix well.

Serve with jasmine rice, naan bread and a light salad. A dollop of greek yogurt helps cool down the heat from the scotch bonnet pepper. Great with a crisp white wine or pale ale. Enjoy!