Shrimp and Corn Curry

Name: Shrimp and Corn Curry
Total time: 40 min
Yield: 4 servings (5 cups)
Ingredients: 2 tablespoons vegetable oil, preferably canola; 3 tablespoons curry powder; 1 medium onion, chopped; 1 tablespoon black mustard seeds; 1 1/2 pounds shrimp, peeled and de-veined; 2 medium tomatoes, cored and chopped; 2 cups cooked corn kernels (see Micro-Tips); 1 tablespoon peeled and grated fresh ginger; 1 to 2 tablespoons fresh lemon juice; 1/4 cup chopped cilantro; 1 1/2 teaspoons kosher salt; Freshly ground black pepper to taste

By Barbara Kafka

Total Time: 40 minutes
Rating: 5(24)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:4 servings (5 cups)

2tablespoons vegetable oil, preferably canola
3tablespoons curry powder
1medium onion, chopped
1tablespoon black mustard seeds
1½pounds shrimp, peeled and de-veined
2medium tomatoes, cored and chopped
2cups cooked corn kernels (see Micro-Tips)
1tablespoon peeled and grated fresh ginger
1 to 2tablespoons fresh lemon juice
¼cup chopped cilantro
1½teaspoons kosher salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Place oil, curry, onion and mustard seeds in a 2½-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
Step 2
Stir in shrimp. Cook, covered, for 3 minutes.
Step 3
Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
Step 4
Remove from oven. Stir in remaining ingredients.

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