Curry Shrimp over Jasmine Rice

Ingredients

2 Tablespoon butter

1 1/2# large Shrimp, peeled and deveined

1 medium onion, diced

4 cloves of garlic, minced

1 tablespoon Curry Powder

1 can (13oz) full fat coconut milk

2 tablespoon Honey

1/4 teaspoon kosher salt

Juice of one lime

Parsley for garnish

Jasmine rice

Method:

-Melt the butter in a large sauté pan, add the shrimp and cook until pink and opaque and cooked through. Remove from the pan, and set aside

-Add the diced onion and cook until soft, then add the garlic and the curry powder, and cook for about 1 minute 

-Add the coconut milk, honey, salt and lime juice, and bring to a boil, then add shrimp and simmer for a few minutes, until the coconut milk, thickens a bit.

Served over rice of your choice- I like Jasmine.