Coriander-curry Shrimp

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 16 ounces vermicelli
• 2/3 cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon curry powder
• 1 tablespoon ground coriander
• 1/8 teaspoon ground cayenne pepper (i would prefer red pepper flakes)
• 1 1/2 lbs large raw shrimp, shelled and deveined
• 2 tablespoons fresh parsley, chopped
• lime wedge
• salt

Recipe

• 1 in a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions. drain well, transfer to a warmed rimmed platter; and keep warm.
• 2 while pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside. heat oil in a wide non-stick frying pan or wok over medium-high heat. when oil is hot, add onion, garlic and 2 tablespoons water. stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). add curry powder, coriander, and red pepper to pan; stir to blend. immediately add shrimp and stir-fry for 2 minutes. stir cornstarch mixture well; pour into pan. stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes. add parsley and mix gently but thoroughly. spoon shrimp mixture over pasta; garnish with lime wedges. season with salt.