Ingredients
3/4 pound uncooked medium shrimp, peeled and deveined1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons lime juice, divided1 shallot, chopped1 teaspoon minced fresh gingerroot1 garlic clove, minced1 tablespoon olive oil10 cherry tomatoes, halved1/2 cup sliced fresh mushrooms1/2 cup reduced-sodium chicken broth1/2 cup light coconut milk1 teaspoon curry powder1/2 teaspoon crushed red pepper flakes2 tablespoons chopped salted cashews2 tablespoons minced fresh cilantro
Preparation
Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.
In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
