Shrimp Saute in Red Curry

Created by Chef Will Manson of the Beachhouse Restaurant

Serves 3

Ingredients:

Shrimp 18 ea.
Red curry paste 1 tbsp
Canola oil 1 oz
White wine 2 oz
Garlic butter 1/4 cup
Julienne carrots 1 medium
Julienne celery 1 stalk
Julienne red pepper 1 small
Julienne red onion 1/2 small
Pasta (angel hair etc) 1 lb

Method:

In a large sauté pan or 2 regular sauté pans heat oil till almost smoking hot. Season shrimp with salt and pepper, and sauté shrimp, lightly browning both sides. Toss in julienne vegetable mix and sauté. Add Curry paste and toss all together to release oils and flavor. Add white wine and reduce till liquid is diminished. Remove from heat and swirl in cold garlic butter to form a creamy sauce. Serve over pasta.

Tagged as: Recipes