1poundraw grilling shrimpdeveined and shells removed
Instructions
Add olive oil to a large skillet over medium-high heat until shimmering.
Add onion and red bell pepper and saute for 2-3 minutes.
Add minced garlic, black pepper, garlic salt, curry powder, and tomato paste. Stir to combine and cook for 1-2 minutes.
Add chicken stock and heavy cream, stir to combine.
Make a slurry from cornstarch and water and whisk the slurry into the skillet.
Add chopped green onion and the raw shrimp to the skillet. Stir to combine ensuring all the shrimp are submerged in the sauce.
Reduce heat to medium and cover, allow to cook for 5-6 minutes.
Remove cover, stir and allow to cook for 2-3 minutes more. The shrimp will shrink and become a light pink color when done.Shrimp do not take long to cook so be sure to remove dish from the heat as soon as your are done to avoid them becoming rubbery and overcooked.
Notes
To make Coconut Shrimp Curry, simply replace the heavy cream with canned coconut milk.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. You may want to remove the shrimp from the gravy when reheating as the gravy will likely need longer to warm up (and you don't want to overcook the shrimp).