2 cups Coconut Risotto (page 94) (about 1 recipe)

1 pound peeled and deveined medium shrimp

2 tablespoons olive oil

2 small garlic cloves, chopped (about 1 tablespoon)

½ cup chopped white onion

⅓ cup tomato sauce

⅓ cup coconut milk

1 teaspoon curry powder

¼ teaspoon ground ginger

¼ teaspoon salt

Black pepper, to taste

• Prepare the Coconut Risotto.

• If using frozen shrimp, rinse under cold running water for 3 minutes or until thawed. If using fresh shrimp, let stand in warm salted water for 5 minutes. Pat the shrimp dry with paper towels.

• Heat the olive oil in a frying pan. Add the chopped garlic and onion. Cook on medium-low heat until the onion is tender. Add the shrimp. Cook on medium heat until the shrimp turns pink.

• Stir in the tomato sauce, coconut milk, curry powder, ginger, salt, and pepper. Cook over medium-low heat for 5 minutes, until heated through. Serve over the risotto.

Rinsing Fresh Shrimp

Rinsing shrimp in warm salted water firms them up and brings out their flavor. When preparing the salted water, the idea is to reproduce the salty flavor of the ocean. For every cup of warm water, add at least ½ teaspoon of salt. Let the shrimp stand in the water for between 5 to 15 minutes, and pat dry with paper towels.