Shrimp in Crab Curry Sauce

Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 tbsp olive oil (for sauteing shrimp shells)

• 2 cups water

• 1/2 lb lump crab meat

• 1 can (13.5 oz) coconut milk

• olive oil (measurement in instructions below)

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp ginger, grated

• 1 red bell pepper diced

• 1 tsp turmeric powder

• 1 tbsp red curry paste

• 1 tsp cumin

• 1 cup shrimp stock

• 1 tbsp fish sauce

• 1 tbsp lime juice

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedge for garnish and for squeezing

• Jasmine rice or basmati rice (for serving)

Instructions:

1. Peel and devein the shrimp. Save the shells.

2. Sauté the shrimp shells in olive oil until pink. (3 or 4 minutes)

3. Place the shrimp shells in a small pot with the 2 cups of water. Simmer for 30 minutes. Strain liquid from shells. You will need 1 cup of shrimp stock.

4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and sauté until they are mostly done. Do not overcook. They will continue to cook in the sauce. Remove the shrimp from the pan and set aside.

5. Add another tablespoon of olive oil to the pan over medium heat. Add the onions and sauté for 2 to 3 minutes or until the onions are translucent.

6. Add the garlic, ginger, and diced red bell pepper to the pan. Sauté for another 2 minutes.

7. Stir in curry paste, turmeric, and cumin, cooking for another 1-2 minutes until spices are toasted.

8. Pour in the coconut milk and shrimp stock and fish sauce stirring well to combine. Simmer for 3 minutes.

9. Add the shrimp to the sauce and simmer for 2 minutes.

10. Add the crab meat, stirring gently to incorporate. Turn of the heat.

11. Stir in the lime juice.

12. Serve over jasmine or basmati rice, garnished with fresh cilantro, and enjoy with a chilled glass of Clendenen Family Vineyards Viognier or a Viognier of your choice.