Shrimp Curry

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  Shrimp(454g)
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  Lemon Juice, Fresh(15g)
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  Curry Powder, Ground(10g)
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  1/4 teaspoon kosher salt
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  Curry Powder, Ground(15g)
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  Cumin, Ground(10g)
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  Chili powder(5g)
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  Turmeric, Ground(3g)
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  Cayenne Pepper, Ground(1g)
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  1/4 teaspoon kosher salt plus additional to taste
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Potato, Russet, Baked, Flesh Only
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Bell Pepper
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  Tomato, Canned, Crushed
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  Coconut Milk, Light, Canned
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  Lemon Juice, Fresh(15g)
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  Cilantro, Fresh(60g)
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  Cauliflower Rice, Frozen
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  Bread, Naan

Instructions

1. 1Marinate the shrimp: Pat the shrimp dry. Place in a bowl and toss with the lemon juice, curry, and salt. Set aside for 15 minutes. While the shrimp rests, measure the curry powder, cumin, chili powder, turmeric, cayenne and ¼ teaspoon salt for the curry into a small bowl and set it near the stove. Make sure your other ingredients are prepped.
2. 2Cook the shrimp: In a Dutch oven or similar wide, deep pot, heat 1 tablespoon of the oil over medium high. Add the shrimp (discard any excess marinade that has collected in the bowl). Cook on both sides, just until the shrimp are cooked through, about 3 minutes. They will go from translucent to opaque and light pink (don’t overcook!). Remove to a plate.
3. 3Add the remaining 2 tablespoons oil. Add the onion and potato. Cook until the onion is softened and turning translucent, about 5 minutes.
4. 4Stir in the garlic, ginger, and your bowl of pre-measured spices. Cook, stirring constantly, for 30 seconds. The pot will be very fragrant.
5. 5Stir in the bell peppers, tomatoes, and coconut milk. Increase the heat to bring to a simmer. Partially cover the pot, and let simmer for 15 to 20 minutes, stirring periodically to prevent sticking to the bottom of the pot, until the potatoes are tender and the curry has thickened.
6. 6Stir in the lemon juice, cilantro, and shrimp along with any juices that collected in the bowl. Taste and adjust the seasoning as desired. Enjoy warm with an extra sprinkle of cilantro with rice and naan as desired.