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Curried Shrimp

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For the rice pilaf:
1 Tbs. unsalted butter
1/2 cup finely diced yellow onion
2 cups long grain white rice
3 cups chicken stock, homemade or low-sodium
1 sprig thyme
1/2 bay leaf
1 tsp. kosher salt
1/4 tsp. freshly ground white pepper

For the curry:
4 Tbs. unsalted butter
1 cup diced onion
1/2 cup finely diced leeks
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 Tbs. minced garlic
2 Tbs. Pataks curry paste (available at Harris Teeter)
2 Tbs. hot Madras curry powder
2 cups chicken stock, homemade or
1/4 cup store-bought mango chutney
1 banana, peeled and mashed
1/2 cup diced Granny Smith apple
1/2 cup coconut milk
1 1/2 lbs. large (21/25 count) local shrimp (preferably white), peeled and deveined



For the rice pilaf:
Preheat the oven to 350°F.
Heat the butter in a Dutch oven over medium heat. Add the onion and cook for one minute. Add the rice and cook for two minutes, stirring to coat the rice with the butter. Add the chicken stock, thyme, bay leaf, salt, and pepper. Increase the heat to high and bring to a boil. Cover and place in the oven for 15 minutes, or until the rice has absorbed the stock and is tender. Remove the thyme and bay leaf and fluff the rice with a fork. Covered, the rice can be held in a 200°F oven for up to 30 minutes.

For the curry:
Heat the butter in a large heavy-bottomed saucepan over medium heat. Add the onion, leeks, carrots, celery, and garlic and cook for two minutes. Stir in the curry paste and curry powder and cook for two more minutes, stirring occasionally. Stir in the chicken stock, increase the heat to high, and bring to a boil. Add the chutney, mashed banana, apple, and coconut milk. Reduce the heat to low and simmer the mixture, stirring occasionally, until it is reduced slightly, about 15 minutes. Add the shrimp and simmer until just cooked through, three to five minutes. Serve over rice pilaf.


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