Shrimp in Tomato Cream with Curry

Sarah (HW 2012)

Shrimp in Tomato Cream with Curry (Sarah Smith)

1 lb. raw shrimp, peeled and tail off

2 tbsp. olive oil

1 14.5 oz. can Italian Stewed Tomatoes

1 cup heavy cream

3 blocks of Japanese S&B Golden Curry Paste (Sarah uses whole thing)

5 green onions, sliced

mushrooms, sliced

steamed rice

Cut the canned tomatoes into little chunks.  Drain and reserve juice.

Heat oil in saucepan and cook mushrooms on medium high for a few minutes.  Add cut up tomatoes and curry paste.  

Cook liquid down from tomatoes.  Stir constantly.

Add shrimp and reserved tomato juice.  Cook until the shrimp is pink and curled, then add cream.  Reduce slightly,

then add green onions.  Cook for a minute or two more.  

Serve over steamed rice.

We ate this over Jamica's baked rice.