QUICK SHRIMP CURRY
2 servings

7 oz. large raw shrimp, peeled and deveined
1 c. coconut milk
juice of 1/2 lime
1 Tbs. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 to 1 large jalapeño pepper, minced
dash molasses
2 Tbs. sweetened dried shredded coconut
1 Tbs. curry powder (homemade, if you have it)
salt and freshly ground black pepper to taste
2 c. cooked rice
2 Tbs. green onion, sliced

Marinate the shrimp in the coconut milk and lime juice for 10 minutes.
Meanwhile, heat the vegetable oil over medium heat and saute the onion for 3 to 5 minutes. Then add the garlic and jalapeño and saute until soft.
Add the molasses, coconut, and curry powder, and stir quickly over the heat. Add the shrimp and its marinade. Reduce the heat and cook gently until the shrimp are pink. Season to taste.
Serve in bowls, over rice. Garnish with green onion.